IMAGE EVALUATION
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FhotograiJbic
Sdmces
Corporalton
23 WIST MAIN STREIT
WnSTIR.N.Y. 145M
(71«)t72-4S03
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CIHM/ICMH
Microfiche
Series.
CIHIVi/ICMH
Collection de
microfiches.
Canadian Inatitute for Historical IMicroraproductions / Inatitut Canadian da microraproductiona hiatoriquaa
Technical and Bibliographic Notaa/'Notaa tochniquaa at bibliographiquaa
Tha Inatituta haa anamptad to obtain tha baat
original copy availabia for filming. Faaturaa of thia
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raproduction. or which may aignificantiv changa
tha uauai mathod of filming, ara chacltad balow.
□ Colourad covara/
Couvartura da couiaur
r^ Covara damagad/
D
D
D
D
D
Couvatura andommagAa
Covara raatorad and/or laminatad/
Couvartura raatauria at/ou pailicuiia
□ Ccvar titia miaaing/
La titra da couvartura manqua
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Encra da couiaur (i.a. autra qua blaua ou noira)
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Planer
D
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Tight binding may cauaa ahadowa or dhtortion
along intarior margin/
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dlatorakMi la long da la marga intirlaura
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appaar within tha taxt. Whanavar poaaibia. thaaa
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mala, iorsqua cala itait poaaibia, caa pagaa n'ont
paa «t« fiimiaa.
Additional commanta:/
Commantairaa supplimantairaa:
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point dik .'ua bibliographiqua. qui pauvant modifiar
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aont indiquAa ci-daaaoua.
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D
kagaa da couiaur
Pagaa damagad/
Pagaa andommagtea
Pagaa raatorad and/oi
Pagaa raataurAaa at/ou paliiculiaa
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Laa pagaa totaiament ou partieiiemant
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10X 14X 18X 22X
28X
30X
y
12X
ItX
aox
24X
28X
32X
Th« copy film«d h«r« has bMn reproducsd thanks
to tha genarosity of:
SamiiMiry of Qutbtc
Library
L'axamplaira film* f ut raprbduit grAca i la
g4n4rosit* da:
Stminairt dt Quebec
BibliothAqua
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othar original copias ara fllmad baginning on tha
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or llluatratad imprasslon.
Tha last racordad frama on aach microficha
shall contain tha symbol — »> (moaning "CON-
TINUED"). or tha symbol V (moaning "END"),
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Maps, platas, charts, ate, may ha fllmad at
diffarant reduction ratios. Thos'i too iarga to ba
antiraly includad in ona axposur^ ara fllmad
baginning in th« uppar laft hand corrar, laft to
right and top to bottom, aa many framas aa
raquirad. Tha following diagrama illuatrata tha
method:
Lea imagea sulvantaa ont «t« raproduitea avac la
plua grand soln, compta tenu de la condition at
do la nattet« de I'exemplaira film*, et en
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Lea axemplairea orlginaux dont la couvarture en
papier eet ImprimAe aont filmte an commen9ant
par la premier plat at en terminent soit par la
darnlAre paga qui comporta une empreinte
d'lmpreasion ou d'illuatration, soit par la second
plat, eel jn le caa. Toua lea autrea axemplairea
orlginaux aont fllmAa en commen^ant par la
pramlAre paga qui comporta une empreinte
d'lmpresaion ou d'illuatration et en terminent par
la darnlAre page qui comporte une telle
empreinte.
Un dee symbolaa auivantt apperattra sur la
darnlAre imege de chsquo microfiche, selon ie
caa: la aymbola — »• signifie "A SUtVRE". le
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Les cartes, planches, tableaux, etc., peuvent *tre
fllmia * des taux da iMuction diffirants.
Loraqua la document eat trop grand pour itre
rsproduit en un aaul cl{-:h«, ii est film* A partir
da Tangle aup4rieur gauche, de geuche k droite,
et de haut en baa, en prenent le noir.bre
d'imagea nteassalra. Les diagrammes suivants
illustrant la m*thoda.
1 2 3
1
2
3
4
5
6
1*
[1 ' *
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' 7
3^'
Jilltpi .iiuiyi,iiii.iJi)|^i,
^tj^mm I y
IjiliBPiMiijiiiuiiiiiui/ij. ui.ir
(J^^v^i;;^
THE DOMINION
HOME COg^«yOK,
Several Hundred EiceDent Befi^ ^*^#
SELECTED AND TRIED WITH OBBAT CABS, AND WITH A VIBW TO BE
USED BT THOSE WHO BBOABD BOONOBfT, AKD COKTAIKIN
nSFOBTAMT INFOBXATION ON THE ABBANOEMEMT AM:
WEIX-OBDEBINO Or THE KITCHEN.
THE WHOLE BASED Olf MANY YEARS OF EXP
BY A THOROUGH HOUSEWIFE.
ZXjTiXTS'rZlA.'Z'SD SfTTXia. EXJGI-RA.VTXa-GI-S.
TORONTO:
PUBLISHED BY ADAM MILLER,
kSn FOB SALE BY ALL BOOESELLEBS.
1868.
■■
PREFACE,
.
■,<■
The present work has been designed and written entirely
with a view to practical utility, and for the information of
tnose young Housekeepers who have not had the benefit of
regular instructions in the affairs of the kitchen. My reason
for attempting to compose such a work, may be explained in
a few words. All the cookery books, both of- an old and
new date, which I have been able to procure, appear to be
written chiefly as remembrancers for professed cooks, or as
guides in the extensive kitchen of the wealthy, where economy
IS not supposed to be a matter of importance. The greater
part of their recipes are consequently written on a principle of
lavish expenditure, and refer to a great number of things that
are never seen at the tables of the frugal and industrious. Ex*
cellent, therefore, as many of these works are, they are gener-
ally unsuitable for popular and practical use ; young or unex-
perienced persons who have occasion to consult them upon
emergencies, uniformly complain that they cannot understaiid
them, and that, if they did, they could not afford to follow
them as guides. It is with the humble hope of (at least in
eonie measure) remedying these deficiencies that the present
PRCFACC
work !s presoated to the publio. It has, I have said, b^ oi
designed ejcpressly for the use of housekeepers ^ho study
simplicity and economy in the preparation of food, and who
require explicit directions for their guidance. Every recipe^"
every advice — every little piece of information^ is the result of
person. I experlmce. I have 'set down nothing on trust, or merely
because others have said it ; and in all parts have endeavored
to write in so plain a manner — detailing one by one every step in
the process of preparing the various dishes — that any inexpe-
rienced person, I should think, could find no difficulty both ia
comprehending the directions and acting upon them.
It v% oiild have been very easy to extend the work to double
or treble its present size, by adding a moss of miscellaneous
recipes usually appended to works professing to inculcate do*
inestic economy. But I judged it to be preferable to present
an useful and cheap rather than a bulky work ; and as it is. I
believe that nothing of the least consequence has been omitted
It may not however be out of place here to announce ttial
the authoress has in preparation a " Home Keceipt Book"
which she designs to be a complete manual for all that relates
to House cleaning — Dying — Repairing — Home made bever-
ages— accidents— emergencies — the sick room — r% medies — and
all the thousand and one things that the head of a family re-
quires to know.
INTRODUCTORY REMARKS.
.
Cookery is an art upoii which so much of our daily com
fort and health depends, that it is of the highest importance
that it be well performed. Every housewife may not be able
to procure the finest kinds of food, but every one has it in
her power to make the most of that which she does procure.
By a certain degree of skill and attention, very humble fare
may be dressed in such a manner that it will almost rival the
most expensive dishes, in both savouriness and nutritiousness
A good housewife suffers nothing to be lost or spoiled. Mere
scraps which a careless individual would perhaps throw
away, are put to a proper use, and, by means of certain
auxiliary seasoning, brought to table in a new and attractive
guise. Even if little or nothing be absolutely saved by these
economical arrangements, the dressing of food in a tasteful
manner is a point of some importance. When a dish has a
slovenly appearance, is smoked, underdone, or prepared with
rancid or unclean seasoning, both the eye and the appe-
tite are offended, which is a serious evil in itself, independently
of the injury which may possibly be done co the stomach of the
eater. In every respect therefore, it is consistent with good
judgment to prepare food for the table in the most tastefu]
and agreeable
6
IIOHR OOOK BOOK.
Another euentloJ point in cookery is aUetttion. Many por*
Rurs think they have done all thut is necessary, whun they have
fairly oominenued or set a-going any particular procens in cook-
ing, they Bcem to imagine that they may sufoly leave a roast to
roast by itself, or leave a pot with broth to boil by itsulf, and
that they have only to go bank to the fire at a certain time, and
that they will find the thing ready for dishing. Now, this kind
of inattention is certain to spoil the best meat ever put to fire.
Some processes require much less attention than others, but
none can be properly performed if left long to itself.
A good cook is pretty frequent in her visits to the fire to see
how the operatiim of dressing is going on, and seize the prop-
er moment in giving her assistance.
A kitchen should always be well furnished; there is no neces-
sity that it should be profusely so, but there should be a sufidoi-
ency of every thing which can aid in producing the dishes pre-
paring, with the success which is so essential to the gratifica-
tion of the palate. A good workman cannot work well with bad
tools, neither can good cooks do justice to their proficiency
if they possess not the necessary utensils suitable to the various
modes of cooking. And when this important point has been
realized, cleaniiness in every article used should be scrupulously
observed ; no utensil should be sufiered to be put away dirty,
it not only injures the article itself materially, to say nothing
of the impropriety of the habit, but prevents its readiness for
use on any sudden occasion. No good cook or servant would
be guilty of such an act; those who are, do so either from lazi-
ness or want of system, or a nature naturally dirty ; if a very
strong hint will not sufiice, it is of little use speaking out, for
•t would be the result of a bad habit, that no talking in the
world would cure. A servant who is inherently dirty or
slovenly, should never bo retained, it is better and easier to
change frequently until the mistress is suited, however unpleac
sant frequent changes may prove, than Quixotically attempt
BOMR COOK BOOK. 7
to cure a peraon of iliis dencv iption. Gleanlinem it the most
esbential ingredient in the art of cooking, and at any personal
sacrifice should be maintained in the kitchen.
In furnishing a kitchen there should be everything likely to
be required, but not one article more than is waited ; unne*
cessary profusion creates a litter ; a deficiency too oflen sacri
fices the perfection of a dish, there should be a suffioienoy and
no more.
The following arttoles, of which we hare giyen engrarings, are
reqnisite, and may be procored at any firit-olass Housekeeper's For-
ni^iing store.
1 IVqffle JFVimacfc— A Tery in^^ni-
ous article, making four good-sized
waffles with less labor than is required
in making one with the ordinary iron.
Waffle Furnace.
2 Chafing Di^ with alcohol lamp, to keep
steaks hot, or to cook oysters, tenison, matf-
ton, Ac, on the table-
, 3 Lignumvitae Mortar and Pertte.— Th» adultera-
tion of ground spices, makes this an important article
where ^od spices are wanted.
^
■(■^BVRPi^«i«m;miiiiii*,«,l«%iqHK' «'q^7^n||f'M i'iii»*iniiipi|||p|ippvppwniii .nv ' m'vm i . ipniiijiinfr"- ■"•!■ ■
8
BOMB OOOX BOOK.
4 Whip C^um. — For making wh^^k }n«m
syllabub, &o.
5 Kmfe^Uaning Madiine, — Bj the
use of whidi fauTes need never be
put in water, and are kept bright
with less time or trouble than in the
old fashioned waj.
6 Water Filter— Tor purifying cistern water for cook-
ing or table use.
J..,
7 Wire DUh Covers. — To cover meats,
pastry, miUc, butter, &c, from dust^ flie^
&c., in the pantry or on the table.
v'i
1
Wire J)i9h Covert,
nollF. COOK BOOK.
0
ft Jci Cream Freezer and MoiUda.
8 Patent Ice Cream Freezer*
— By which Creams, Ices Ac,
can be frozen fit for table oae
in a yery few^ minutes. The
forms are easily n^anaged 'nd
now coming intcgOnerbl fa
milyuao.
9
9 The Japanned Tin Boxes keep cake, bread.
&c, perfectly freeh without the undesirable
moisture of the stone jar.
N.^
1
It Tea and Coffee Caddict,
11 The Spice Boa?,-'ILa» six ec parate boxes
that take out, so that whole or ground epicc^
may be kept nice and separate.
10
HOME OOOK BOOK.
13
12 French Julienne MUU-^lo cat into fio
parings all kinds of vegietables for soup.
13 French Sutter Jbrcer.— There are 12
different forms to each, that givo an infinite
variety to this decorative manner of sorvii^
butter.
;oo
14 Coffee Roaster. — To each pound of oofifee
pu one table-spoonful of water. The coffee
will thoroughly roast without being bumo<1.
15 Sauce Pan and Potato Steamer*
IC Butter Pat in Case. — This gives the batter a handsome
fonu and print at the same time.
BOMB OOOE BOOK.
11
in
12
lite
log
flfee
ffee
17
17 Soup Digester. — The great im-
Sortance of this valuable utensil the
Hgester not only to poor faniilies, but
to the public in gcnerid, in producing a
lai^er quantity of whotesoiQe and nou-
rishing food, by a much clieftper me-
thod than has ever been hitherto ob-
tained, is a matter of such serious and
interesting consideration, as cannot be
too earnestly recommended to those
who make eccaomy in the support of
their families an object of their atten-
Soup Digester. tion. The chief, and indeed the only
thing necessary to be done, is to direct a proper mode of using it to
most advantage ; and this mode is both simple and easy. Care must
be taken in filling the digester, to leave room enough for the steam to
Eass ofif through the valve at the top of the cover. This may be done
y filling the digester only three parts full of water and bruised bones
or meat, which it is to be noticed are all to be put in together. It
must then be placed near a slow fire, so as only to simmer ^more heat
injures the quality,) and this it must do for the space of eight or ten
hours. After this has been done, the soup is to be strained through
a hair sieve or cullender, in order to separate any bits of bones. The
soup is then to be put into the digester again, and after whatever
vegetables, spices, &c., are thought necessary are added, the whole is
to be well boiled together for an hour or two, and it will be then fit
for immediate use. In putting on the lid of the digester, take care
that a mark, thus (X) on the Ud, is opposite to a similar one on the
digester. The digester may also be obtained to contain from four
quarts to ten gallons. There are also saucepan ana stewp&n digesters
to hold from one to eight quarts.
18 Roasting Screen and Joel.— The screen
adapted to the ranges and cooking stoves i
use. The jack is wound up and runs so
the meat constantly turning till cooked.
12
nOMK COOK BOOK.
19 Chset or Upright Refrigerau/r
The door on the side insures venti*
lation, and the closet form is moat
oonvcnient to arrange dishes.
20 Fish Scissors.— YoT cutting and trimming fish.
21 French Bake Pan.— Of wrought iron, to pal
fire or embers on the cover if needful.
22 Paient Ice Breaker. —
To break ice for table use,
and for making ice cieam.
23 Cheese Toaster.-- To make Welsh Rarebit;
with double bottom for hot water«
\H
'au/r
renti-
moBt
ish.
> pat
er.—
use,
m.
BOMR COOK BOOK.
18
24
24 Charlotte Ruaa Pan«d--OvaI shape, and nfoo to
bake any other kind of cake.
25
25 fV*A Kettle.- With
itrainer, to boil fish and take
it out whole.
Fiah KettU$, variout §ite».
20
26 Drench Basting 5j)oon«.--Decp and
with side handles.
27 Russia Iron Roll, or Corn Cake Ptn,—
Giyes a handsome bruwn soft under-crust.
28 Bnamdled Preserving Pan, — Fop bwoo*
meats, jellies, marmuladc, &c.
29
»t(
29 French Milk Sauce Pans.—To boll milk,
cook custards, &c., without boiling over, by an
arrangement of Tahes in the lid.
u
HOMB OCOK BOOK.
10
30 Copper Cake fbrm.— To bake cako Tor
31 Soap Stone Griddle —To bake cnkcs with
out grease or smell.
32 Marble Slab, and Marble RcUing Pin.
— Pastry made with these is light and Haky,
from its being cold.
33 Gravy Strainer,
34 Sotip Strainer,
Copper Stew Pan, — Turned inside.
86
36 Egg Coddler. — To cook eggs on the breakfa&t
table.
UJMK CX)OJL BOOK.
Id
37
i for
irith
Pin.
ide.
Lfast
37 YTin^ Cboter.— For eodiog boti es of
rine, &&
38 /eUj^ <S^ra77t^.— Is made double and fiHetl
in with hot water, this heat keeps the mass liiu
pid and a much greater amount of jcllj is ma<7 j
from the same materials.
39 40
39 Ala Mode Needle.-'Whh split end to
draw in strips of fat pork, bacon, &c, iiico
— ' beef for a-la-moding.
40 Larding NeedlC'—Same for poultry, game, &c.
41
^^^^^^^^^^ Ftesh Fork, — To take ham, boilea meat,
''^^ ' *" &C. from the pot.
42 Sausage Meat Cutter.— WxVL cut font
pounds of meat per minute for sausagea
hash, &c
Iron handle, stoel blade Chop Knife*
16
HOME OOOK BOOK.
45
44 Game and Chicken Cat'
ten, — With long handles and
short blades.
45 Bread Slicer.— With giiage to sliov
bread uiuformly any desired thickness.
46
»M«" ^>»>. 46 F)rench Decorating- Knife. — To make flowers
of carrots, turnips, beets, &c.
47
48
47 B-ench Chop Knife. — Heavy, to cut
through small bones.
,, I . 48 Erench Saw Knife. — To cut ham, cot
,mi-mM>MmMr*'^^ through bones, joints, &c
49
50
51
48 Boning Knife, — ^To bone turkey, ham,
beef, &c
49 Beefsteak Pounder. — To make steak ten-
der, and potato masher on the other end.
50 Beefsteak Tonga. — To turn a steak, to
avoid puncturing holes with a fork, which
lets the juice escape.
Oval Pot, — For boiling ham^ coruo J beef &c
itriflMBr^JtlirMavtiH
mil
HOME COOK BOCK.
w
Porcelain Lemon Smieezer, — To presenre th«
fine oil of the lemun that is usu&llj absorbed h?
the wooden squeezer.
53
53 Fanaj Patty Pans. — For baking oma
mental tea cakes.
: tcn-
f&o
64 Oval Omelet Pan,
65
£6
57
65 Boxwood Scnib-bnish, — To clean beau
tifnlly unpainted wood, table tops, meat and
pastry boards.
5G Fry Pan.
57 Vegetable Slicer, — To slice potatoes, to
fry and fricasce, green corn from the cob, cu-
cumbers yegetaUes for soup, cabbage, dried
beef, &c.
58 Felt Jelly Pas- — 1& seamless and strains jelly hand
somcly.
BOMB COOK BOOK.
50 Wooden Bread Dvugh and Scrapa
For mixing bread.
60 Reyolying Enamelled Gridiron witk
fluted iMuni to conyoy the grayy to the cup.
61 Ice mallet with pick that slidea into
the handle.
62 Wire com popper, a half tea cup full of
dry pop com will M the popper by being agit
ated oyer the fire.
63 Water cooler, filled in with charcoal, preservea
ihe ice and keeps water icy cold. — The water is
kept cooler than the atmosphere without ice.
64 Sardine opener, to open tin boxes of bar*
dines, presenred meats, preserres &o.
65 Double wire oyster gridiron to broil ojstcrs, chops
cutlets, steaks, toast bread &e.
J
HOME OOOK BOOK.
IV
ipa
60
67
I
ip.
into
I of
rve«
' is
Af*
C6 Wire pea or Tegetable ooiler, for peas, beana
rrains
^U^^k <^ce, boiU dry and wlien taken out no grains ani
^3LW<^mW 67 Tea BoUer.^The leaves are put into the
ball and then the ball into the tea pot, the tea steeps without having
the leaves poured into the cup.
68
68 Ftat egg^hip.'^Tkd best shape
and easily cleaoea.
Egg JVhip, various pattenu.
69
70
69 Pudding Moidd^—'Who likes boiled pudding?
can have it dry and light if cooked in one of these
moulds.
70 French Ovtd Meat Pie JfowW.— Ojwna
at one end.
7 1 Pastry Cutter, — ^Various patterns.
72 Jelly or Blanc Mange Blottui-
lee Cream and Jell$ Mould
20
BOHX COOK BOOK,
73
^ 73 Plaied Flnh Carver and fbrAr.--Cfefii
^<lP^J alf o to fCTTO oflparagiis, buckvrh«at caVea. Ha
74
74 Improved Weighings Hitlauc^
76
11 — trfmnrrmTrttil
75 Puree Preeser.-^Tot pressing rcgetablcs
for soups, pulping fish, &c
76 Egg Poacher,~-V>nak an egg iucaclicnp and cub
mcrse the whole in hot water.
Egg Potuthar,
77
77 French Sugar Scoop,
BOMB COOK BOOK.
SI
78 Farina Boiler DomWa— Place water in the out*
er boiler and cook the farina, custard, com sUrch
imlk, AC., in the inner one.
79 Meal Safe.— To proteof UkxI t'win
>ce, inficcts, &c.
mice
iif.at Safe, of utood and wire.
23
HOMK COOK BOOK.
MARKETING :
AND ON THE CHOICE OF VARIOUS ARTICLES OF DIET
To Choose Beef. — Good ox beef hoB an open grain, and yields easilj
to the pressure of the finger ; it is smooth and juicy, of a rich carnation*
colour in the lean, and the fat is of a fine cream-colour ; rich without being
oily, firm without being hard. It is small in the bone, and full in the flesh.
Mutton. — In choosing mutton select that which is of a rich red col-
our, close in the grain and of a silky texture, juicy and lively in appear-
ance, and whitish in the fat, but not shiny and tallowy. The flesh
should pinch tender, and rise again when dented
I^mb. — Observe the neck vein in the fore quarter, which should be
oi' an azure-biue to denote quality and sweetness. The flesh should be
light-coloured and juicy, the fat white and nch, the bones thin and smalL
Lamb should be dressed while perfectly fresh or the flavor will be de-
stroyed.
Venison. — Pass a knife along the bones of the haunches and shoul-
ders ; if it smell sweet, the meat is new and good ; if tainted, the fleshy
parts of the sides will look discoloured, and the darker in proportion
to its staleness. The clefts of the hoofs of young venison are close and
smooth.
Veal. — The lean of good, well-fed veal, is white, smooth, and juicy ; the
fat is white, firm, and abundant. The flesh of a bull-calf is firmer and
ef a deeper colour than that of a cow-calf, and the fat is harder ; they are
equally good for eating, if young and well fed. It is easy to tell whether
veal be newly killed, or stale, by its general appearance, as the cdour
changes quickly, particularly under the kidney and the flaps of the breast
The flesh of stale-killed veal feels moist and clammy, the joints flabby
and pliable, and it has a faint, musty smell.
Pork. — If young and well-fed, the lean is easily broken between the
fingers, and the skin indented if nipped with the nail ; the fat is white
and waxj"^, and the rind thin and clean. Stale-killed pork is easily de-
tected by the skin looking dark on the top, and clammy between the
creases of the legs and shoulders, and by its strong-tainted smell.
Ham and Bacon. — Run a knife along the bone of a ham ; if it come
out clean, and have a savoiy flavor, the ham is good ; if smeared and
dulled, it is spoiled either by taint or rust. Hocks and gammons of
bacon may be proved in the same way. Good bacon is red in the lean
an*' the f£ft is white, firm, and pulpy ; the rind is fine and thin. If ii
b# ohcathed with yellow, it is rusty and unfit for use.
HOME COOK BOOK.
28
Puultt%r--Iix selecting poultry choose those thai are full grown, but
Dot old. When youhg and fresh-killed tho eires are full and bright, the
joints neither Htifif nor flabby ; the skin uiin and tender, so that it
may be easily torn with a pin ; the breast-bone is pliable, yielding easi'
ly to pressure. Fowls, if young, have a hard close yent. and the legs and
comb are smooth. A goose, if young, has but few hairs, a yellow bill
and is limber>focted. Ducks, when fat, are hard and thick un the belly ,
if young and good they are limber-footed.
Eggs, — Put your toi^ue to the larger end ; if it feel warm, the egg
is fresh ; or put the e^ into a pan of cold water ; if perfectly fresh it
will smk immediately, and so in proportion to its freshness ; a rotten
egg will float on the top of the water.
Butter. — The only way to try butter is by the smell and taste; never
trust to its external appearance. Do not buy that wluch is speckled
with pinky spots, nor that which has a milky appearance ; such butter
has not been well washed from the butter-milk, and will quickly torn
■our 01 lose its flavor.
I^sh. — The best are thick and firm. When fresh they have stiff flns,
bright scales, red gills, and eyes full and bright. Freshness is best
indicated by the smelL In proportion to the time they have been
out of the water are they soft and flabby, the fins pliable, the scales
dim, the gills dark, and the eyes sunken. Cod should be firm,
white, clear, and transparent. Salmon, mackerel, herrings, &c.,
are chosen by their brightness and brilliancy of colour. Shell-fish, such
as lobsters, and crabs, can only be chosen by the smell, and by opening
them at the joint to discover whether or not they are well filled, for
they sometimes feel heavy through being charged with water. If a
lobster be fresh, the tail will be stiff, and spring back sharply if pulled
up. A cock lobster may be known by the narrowness of the back part
of his tail and the stiffness of the two uppermost fins within it, while
those of the hen are soft, and the back of her tail is broader
IMPORTANT HINTS TO COOKS, ^
Which they will not regret following with attention.
Let there be a place for every article, and when not in use let erery
article be in its place.
Keep eveiy utensil clean and ready for immediate use.
Keep your meat in a cool dry place, your fish on ice, and your veg>
etables on a stone floor five from air.
Cut yoi-ir soap when it comes in, and let it dry slowly.
Keep your sweet herbs in paper bags, each bag containing only one
description of herb. They should be dried in the wind and net in the
sun, and when ordered in a receipt should be cautiously used, as a
(treponderance in any seasoning spoils it. - ••-!*
wmm
^4
nOMX coos BOOK.
I
When oranges or lemons are nsed for juice, chop down the peel, pQ(
them in small pots and tie them down for use.
. Apples. — In choosing apples, he guided by the weight ; the heaviest
are the best, and those should always be selected which, on bein«
f>rps8ed by the thumb, yield with a slight crackling noi^e. Pivfer
arge apples to small, for waste is saved in peeling and ocrir.g.
Apples should be kept on dry straw in a dry place, and pears hung
up by the stalk.
Batter for fish, meat, fritters, &c. — Prepare it with fine flour, salt, n
little oil, beer, vinegar, or white wine, and the whites of eggs beaten
up ', when of a proper thickness, about the size of a nutmeg, it will drop
out of the spoon at once. Fry in oil or hog's lard.
Carrots, if young, need only be wiped when boiled — if old thej
must be scraped before boiling. Slice them into a dish, and pour ovei
them melted butter.
Catilifloj}ers. — Cut oiF the stalks, but leave a little of the green on ,
boil m spring water with a little salt in it : they must not boU too fast.
Celery. — Very little is sufficient for soups, as the flavor is very pre-
dominating. It should be particularly cleanly washed and curled when
sent to table. To curl celery, wxish well, and take otf the outside
stalks, cut it to a proper length, split each stalk into three or four di-
visions with % large needle, then place the head of celery in spring
water with the root uppermost, and let it remain for four or five houi-s
— it may then be tastefully arranged on the dish.
Ga}ne may often b^ rnade fit for eating when it seems spoiled, by
clraning it and washing; with vinegar and water. Birds that are no*
likely to keep, should be drawn, cropped, and picked, then wash in
two or ihree waters, and rub them with salt ; have in readiness a large
saucepan of boiling water, and plunge them into it one by one, drawing
them up and down by the legs, «•. ♦hat the water may pass through
them. Let them stay for five or su jainutes, then hang them up in a
cold place ; when they are completely drained, well salt and pepper
the insides, and thoroughly wash them before roasting.
Suet, may be kept a year, thus : choose the firmest and most free
from skin or veins, remove all traces of these, put the suet in a sauce-
pan at some distance from the fire, and let it melt gradually ; when
melted, pour it into a pan of cold spring water ; when hard, wipe it
dry, fold it in white paper, put in a Imen bag, and keep it in a ccol drv
place ; when used, it must be scraped, and will make an excellent
crust with or without butter.
Toni^e, which has been dried, should be soaked in water three or
four hours, one which has not been dried will require little soaking j '
put it in cold water, and boil gently till tender. /
In furnishing utensils for cooking, it is advisable to purchase iroti
saucepans ; although they ai'e more expensive at first, with care they
will last a lifetime. The lids should fit close but easy.
All saucepans, dish-covers, and spoons, with the dripping>pan and
ladle, should be washed in hot water immediately they are duuo with,
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IIOMK COOK BOOK.
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'25
they should then bo turned down to drain, and afterwards wiped per-
fectly dry. The lids should be cj»r< fully washed, as the dirt lodges in
the crevices, which, if not ro^noved every day, will soon form a ha:
cnist of black grease very diificmlt to remove.
The best thing to clean bright tin with is oil and rottenstofie. This
roraoves all kinds of stain. They should be polished oflf with clean
soft waeh-leather.
The blades of the knives and the prongs of the forks should be dip-
ped into hot water as soon as they are removed from the dinner-table,
and then wiped dry on a clean cloth ; they are thus far easier to clean
They must then bo rubbed on a board with bath-brick, and the prongs
of the fork must be cleaned with a l)it of leather put round a stick of
wood. After they are clean and bright they should be wiped free
from dust, and the handles should be passed through a damp cloth, and
then wiped dry.
Pudding-cloths require only to be well washed out in the water in
which the pudding has been boiled, and afterwards rinsed in clean hot
♦rater, and hung up to dry. It is a good plan to have an eyelet-hole
m the corner, through which the string may be passed after using ; it
lis then always ready when wanted.
After washing the plates and dishes, which require very hot water,
and after rinsing in cold, if you have not a plate-rack, turn them down
to drain ; if they require wiping, use a clean soft cloth for the purpose^
and rub them quite bright and shining. Nothing is more offensive than
to handle a plate that looks dull, and feels sticky to the hand.
When commencing to cook your dinner, you will save 'nuch time
and labor by placing all the things likely to be wanted on the diTSser
or table ; at the same time it is not well to accumulate too many arti-
cles ; thei-efore clear as you go on. You will thus avoid confusion, and
always have a clear k'tchen.
Tlie [ilates and dishes should be placed in a screen or on a footman
before the lire as soon as the cooking begins. Hot plates are indis
pensable to the enjo » ment of a good dinner.
The fire should be made up in good time, and the saucepans for pud
diiigs and vegetables shoull be set on early.
A good housewife always take care to have plenty of hot water.
Cold water cracks hot iron infallibly.
In the receipts through this book, though the quantities may be ac
curately directed as possible, yet much must be left to the discretioD
of the person who uses them.
Tlie dilFerent tastes of people require more or less of the flavor of
spices, salt, butter, &c which can never be ordered by general rules ,
and if the cook has not a good taste, not all the ingredients which
nature and art can furnish, will give exquisite flavor to her dislieS, the
proper articles should be at baud, and she must proportion them until
the true zest be obtained.
■
2G
nOl^ OOOK BOOK.
DIRECTIONS FOR CARVliVG.
As the manner in which joints, and other provisions, are carred^
makes a material difference in the consumption and comfort of a family, it
becomes highly important to those who study economy and good oraer
in their domestic aiTangements, to practise the art. We therefore re-
commend them to study the rules we purpose laying down, and which
we commence with directions for earring fish. Our papers upon this
subject will be accompanied with excellent illustratioiis. It must be
remembered that in carving more depends upon skill than on strength ;
that the carving-knMe should be light, jxid of moderate size, with a
keen edge ; and that the dish should be so placed as to give the operar
tor complete command over the joint.
Fish.
Fish is served with a fish-slice, and reqmres very little carving, care
being required, however, not to break the flakes, which, froiA their size,
add much to the beauty of cod and salmon. ' Serve part of the roe,
milt, or liver, to each person. The heads of carp, part of those of cod
and salmon, are likewise considered delicacies.
Mackerel
Should be deprived of the head
and tail by passing the slice across
in the direction of lines 1 and 2 j
they should thefl be divided dovra
the back, so as to assist each per**
son to a side ; but if less is requir-
ed, the thicket- end should be given, as it is more esteemed. If the roe
is asked for, it will be found between 1 and 2.
Cod's Head and Shoulders,
Pass the fish-slice or knife from
1 to 6 down to the bone ; then
help pieces from between 1 — 2.
and 3-4, and with each slice
give a piece of the sound, which
lies under the back-bone, and is
_ _ ^ ^ procured by passinp; the knife in
the direction 4— 5.~'There are many delicate parts about the liead, par-
ticularly the oyster which is the cheek, below the eye : and a great
deal of the ieliy kind, which lies about the javvg. The tonirtie and pal-
ate are considered delicacies, and are obtained by passinjr the slice or Q
spoon into the mouth
«
nOMR OOOK BOOK.
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Salmon,
Give b portion of the back and
belly to each person, or as desir*
ed. If a whole salmon is served
remember that the choice parts
are next the head, the thin part
is the next best, and the tail least
esteemed. Itfake an incision along the back 9 to 10, and another from
1 to 2, and 3 to 4 ; cut the thickest part, between 10 — 2, for the lean,
and 7—8 for the fat When the fish is very thick, do not help too
near the bone, as the flavor and colour are not so good.
EelsKre usually cut into pieces about three inches longj aD4 tha
tluckest part being most esteemed, should be given first.
.d
ss
DIRECTIONS FOR CARVING JOINTS.
In assisting the more fleshy Joints, such as beef, leg, or saddle of mut
ion, and fillet of veal, cut thin, smooth, and neat slices : taking care to
pass the knife through to the bones of beef and mutton.
The caiTcr would be saved much trouble, if the Joints of carcass
pieces of mutton, lamb, and veal, were divided by the butcher previous
to cooking. If the whole of the meat belonging to each bone should
be too thick, a slice may be taken off from between every two bones.
In assisting some boiled joints, as aitch-bone or round of beef, remove
and lay aside a thick Rlice from the top, before you begin to serve.
Edge or Aitch-bone of Beef .
Cut off a slice three-quarters of
an inch thick, from the upper part
from 1 to 2 ; then help in long thin
slices. The Eoft marrow-like fat
lies below 3, at the back: the
firm fiit is to be cut in thin hori-
zontal slices at 4. Before sending
to table, the wooden skowcn
should be removed.
28
HOME COOK £00K.
Part of a Sirloin of Btff,
There are tvro modes of helpuig
this joint ; either by carving long
thin slices from 3 to 4, and assist-
ing a portion of the marrowy fat,
which is fouiid underneath tho
ribs, to each person ; or. by cut-
ting thicker slices in tho direction
1 to 2. When sent to table th*
joint should be laid down on the dish with the surface 2 uppermost.
Ribs of Beef are carved similar to the sirloin, commencing at tlie
thin end of the joint, and cutting long slices, so as to assist fat and lear.
at thr, same time.
Round or Buttock of Beef — Remove the upper surface in the same
manner as for an aitch-bone of beef, carve thin horizontal slices of fat
and lean, as evenly as possible. It requires a sharp knife and steady
hand to carve it well.
. Brisket of Beef
must be carved in the direction
1 and 2, quite down to the bone,
after cutting off t.e outside, which
should be about three-quarters of
an inch thick.
Shoulder of Mutton
First cut down to the bone, in
the direction of the 1 ne 1, and
assist thin slices of lean from
each side of tho incision. The
best fat is found at 2, and should
be cut in thin slices in tho direo*
tion of that line. Several deli-
cate slices may bo cut on either
side of the line 3, and there are
some nice bits on the under side, especially near the shank, and the
4ap. Some carye this joint by cutting long slices from the knuckle to
the bror ■ end, which is, in fact, an extension of line 3 j it is not an
economical woy.
nOMB COOK Booir.
29
•^i
Leg of Mutton,
Wether mutton is esteemed
most, and may be known by r
lump of fat at the edge of the
broadest part, as at V. The finest
slices are to Vk; obtained from the
centre, by cutting in the direction
1 to 2 ; and some yery good cuts
may be got off the broad end from
5 to 6. Some persons prefer the knuckle, which, though tender, is
dry ; the question should therefore be asked. By turning over the leg
some excellent slices may be procured, especially when it is cold, by
cutting lengthways, the same as earring venison. The cramp-boue is
another delicacy, and is obtained by cutting down to the thigh-bone at
4, and passing the knife under it in a semi -circular direction to 3. Ihe fat
lies chiefly on the ridge 5. When sent to table, it should have a frill
of paper or a knitted ornament round the knuckle ; and if boiled,
should lie on the dish as represented above, but should be turned over
if roasted.
Haunch of Mutton consists of the leg and part of the loin, cut so
as to resemble a haunch of venison, and is to be carved in the same
manner.
Saddle or Chine of Mutton. — This is an excellent and elegant joint
and should be carved in long thin smooth slices from the tail to the end,
commencing close to the back-bone — a portion of fat being assisted
with each slice, which must be taken from the sides. It is carved on
both sides of the bac<-bone. Some carvers make an incision close to
the back-bone throughout its length, and cut slices crossways from
thence. If sent to table with the tail on, it may be removed by cut
ting between the joint.
Loin of Mutton is easily carved, as the bones are divided at the joints*
AJegin at the narrow end, and ta e off the chops ; some slices of meat
may be obtained between the bones, when the joints are cut through.
Fore Quarter of Lamb,
First separate the shouldcT
from the breast by passing th«
knife in the direction 3, 4. and 5.
The body should be divided by
an incision, as in 1, 2, so as to se-
parate the ribs from the gristly
part, and either may be assisted
by cutting in "the dii'octi'^n 6, 7
Ihe shoulder is to be carved the same as mutton.
80
7J0ME COOS BOOK.
A Loin of Lnmb Leg of Lamb, and Shoulder of Lamb must be
saryed in the same manner as mutton, for which see directions.
Haunch of Venison.
Fii*8t cut it across down to tha
bone in the line 1, 3, 2, then turn
the dish with the end 4 towards
you, put in the point of the knife
at 3, and cut it down as deep as
possible in the^rcction 3 — 4 after which, continue to cut slices paral-
lel to 3—4 on the right and left of the line. The best slices are on the
left of the line 3 — 4, supposing 4 to be towards you ; and ^he fattest
slices are to be found between 4 and 2.
Loin of Veal, should be jointed previous to being sent to tablck
when the divisions should be separated with the carving-knife, and a
Sortion of the kidney and the fat which surrounds it, given with each
iTlsion.
A BTeast of Veal Roasted^
should be divided into parts by
an incision in the direction \-—2,
then divide the brisket, or gristly
part, jnto convenient pieces, as 3
— 4, 5 — 6, and the ribs also, as 7
— 8. The sweetbixad, 9, may
be divided into portions, or assist-
ed whole j it is more economical
^^^ howevei", to make a side dish of it.
'
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c
I
g
A Faiet of Veal,
is carved in a similar manner tc
a round of beef, in thin and
smooth slices, oif the top; some
persons like the outside, there-
fore ask the question. For the
BtuflBng, cut deep into the flap
between 1 — 2, and help a portion
of it to e»ch person.
.M fi
IIOMB OOOK BOOIC.
Knuckle of Vealf
z\
is to be carved in the direvjtion 1 — 2i
The most delicate fat lies about th«
pait 4, and if cut in the line 3-4, tho
two bones, between which the mar
Towy fat lies, will be divided.
A Roasted Pig,
The pig is seWoni sent to table
whole, but is divided by the cook,
and served up as repit?sented in
the accompanying illustration.
First divide the shoulder from the
body on one side, and then the leg
in the same manner ; separate tho
ribs into convenient portions, and assist a little stuffing and gravy with
each. If the Iiead has not been divided, it must be done, and the
brains laken out and mixed with the gravy and stuffing. The trian-
gular piece of the neck is the most delcate part of the pig, the ribs thi
next best, and the ear is also regarded as a delicacy
Leg of Pork
whether boiled or roasted, is carved
the same. Commence about mid'
way, between the knuckle and the
thick end, and cut thin decf slices
from either side of the' line 1 to 2.
For the seasoning in the roast leg,
look under the skin at the thick end.
Hand of Pork.— Cnt thm slices either across near the knuckle oi
from the blade-bone, the same as for a shoulder of mutton.
Loin of Pork is to be carved in the same manner as a loin :f mutton
A f^pare Rib of Pork is carved by cutting slices from the flcsliy
part, after with the bones should be disjointed and eeipurated.
82
BOME OOOK BOOK.
«
Htm
may be carved in three ^nyn
firstly, by cutting lonp: dclicat*
slices through the thick fat In
the direction 1 — 2, down tc
the bone ; secondly, by insertr
ing the point of the ca^^'ing-
_ - — ^-r^-**'-^ knife in the circle in the mid-
7msrm^^:m--r--^'^>r^f^--r---^- ^le^ taking out a piece as 3, and
by cutting thin circular slices, thus enlarge the hole gradually, which
keeps the meat moist ; and thirdly, which is the most economical way,
by commencing at the hock end 4 — 5, and proceeding onwards.
When used for pies, the meat should be cut from the under side, after
toking off a thick slice. It should be sent to table with a frill of white
paper or a knitted ornament on the knuckle.
IlalJ a Caffv Head Boiled
should be cut in thin slices from
1 to 2, the knife passing down
to the bone. The best part in
the head is the throat svN-eet-
bread, which is situated at the
thick part of the neck 3, and
should be carved in slices from
3 to 4, and helped with the otlier
— part. If the eye is wished for,
force the pjint of the carving-knife down on one side to the bottom ol
the socket, and cut it quite round. The palate or roof of the mouth is
esiiecmed a great delicacy ; and some fine lean will be found on the
lower jaw, and nice gristly fat about the ear. The brains and tongue
are generally sent to table on a separate dish j the centre slice of the
tongue is considei-ed the best.
A Tongue
should be cut across, nearly
through the middle, at the line
1, and thin slices taken from
each side ; a portion of the fat
which is situated at the root of
the toague, be^ng assisted wit>
HOME 0()0K BOOK.
83
POULTRY AND GAME.
All poultry should be well picked, every plug, or fctab, remoyod^ and
the bird carefully and nicely singed with white fjaper. In drawing
poultry, or game, care ahould be taken not to break the gall-bladder
•— oa it would spoil the flavor of the bird by imparting a bitter tasto to
it, that no washing or any process could remove— nor the gut joininff
the dzzard, otherwise the inside would be gritty.
ObaerocUiom on Carving.— Iho carving-knife for poultry and game
i« smaller and lighter than that for meat; the point is more peaked,
and the handle longer.
In cutting up wild-fowl, duck, goose, or turkey, more prime places
may be obtamed by carving slices from pinion to pinion without mak-
ing wmgs, which is a material advantage in distributing the bird when
the party is large.
A ooosx • i
Turn the neck towards you,
and cut two or 'three long slicei
on each side of the breast, in the
lines 1 — 2, quite to the bone.
Then remove the leg by turning
the goose on one side, putting the
fork through the small end of the leg-bone, and pressing it close to thu
body, which, when the knife is entered at 4. raises the joint ; the knife
is then to be passed under the leg, in the duvction 4 — 5. If the leg
hangs to the carcass at the joint 5, turn it back with the fork, and it
will readily separate if young, but will require some strength if old.
Take the wing off by putting the fork into the small end of the pinion,
and press it close to the body ; divide the joint at 3 with the knife,
c^irrying it along as far as 4. When the leg and wmg on one side are
taken oif, remove those on the other side.
To get at the stuffing, the apron must be removed by cutting in the
line 6, 5, 7, and then take off the merry-thoi^ht in the line 8, 9. The
neck-bon^s are next to be separated as in a fowl, and all other parts
divided the same.
The best parts are the breast slices ; the fleshy part of the wing,
which may be divided from the pinion ; the thigh-bone, which may be
easily divided in the joint from the leg-bone ; the pinion ; and next, the
side-bone. The rump is a nice piece to those who lile it ; and the car^
cass is preferred by some to other parts.
When assisting the stuffing, extract it with a spoon from the body
through the aperture caused by removing the tpron ; mix it with the
gravy, which should first be poured from the boat into the body of tb:
goose^ before any one is helped*
M
nOME COOK BOOK*
TURKBT.
If tho turkey Is to te boiled, cut the first Joint of the legs off; pasn
the middle finger into the insiuo, raiBo tho 8kin of the legt and put
them under tho apron of tho bird. Put a skewer into the joint of the
wing and tho middle Joint of tho leg, and run it through tho body and
. the other leg and wing. The liver and gizzard must be put in the
pinions, care being taken to open and previously remove the contents
of the latter ; the gall bladder must also bo detached from the liver.
Then turn the small end of the pinion on the back, and tie a packthraad
over the ends of the legs to keep them in their places.
If the turkey is to be roasted, leave the legs on, put a skewer in tho
joint of the wing, tuck the legs close up, and put the skewer through
the middle of the legs and body ; on the other side pat another skewer
in at the small part of the leg. Put it closo on the outside of the sides-
man, and push the skewer througli, and the same on the other side.
Put the liver and gizzard between the pinions, and turn the point of
the pinion on the back. Then put, close above the pinion", another
skewer through the body of the bird.
Carving. — The finest parts of a turkey are the breast, neck bones,
and wings ; the latter will boar
some deUcate slices being remov-
ed. After the four quarters aro
severed, the thighs must be divi-
ded from the drum-sticks, which
being tough, should be reserved
)till the last. It is customary not
tu cut up more than the breast|
but if any more is required, to take oil* one of the winga j a tliiu shco
of the force-meat, which is under the breast, should be given to e&ch
person, cutting in the direction from the rump to the neck.
FOWLS
Fowls must be picked very clean and the neck cut off close to the
back. Take out the crop, and, with the middle finger, loosen the liver
and other parts. Out off the vent, draw it clean, and beat the breast
bone flat with a rolling-pin.
If the fowl is to be boiled^ cut off the nails of the feet, and tuck them
down close to the legs. Put your finger into the inside, and raise the
«kin of the legs ; then cut a hole in the top of the skin, and put the legs
dndor. Put a skewer in the fii-st joint of the pinion, and bring tho
middle of the leg close to it ; put the skewer through the middle of
the leg, »jid through the body, and then do the same on the other side.
Open the gizzard, remove the contents, and wash well j remove thfl
HOMK COOK BOOK.
M
T*2-i.,^X
m
10
10
Boiled Fowl
gall-bladder from the liver. Put tho gizzard
and the liver in the pinions, turn tho points
on tho back, and tic a string over tho tops of
the Icf^s, to keep them in their proper places.
If tho fowl is to be roasted, put a skevrer in
tho first joint of (ho pinion, and bring the mid*
die of the leg close to it. Put the skewer
through tho middle of the leg, and through
the body, and do the same on the other side.
Put another skewer in the small of the leg,
and through the sidesman ; do the same on
the other side, and then put another through
tho skin of the feet which should have tho
nails cut oft\
CarvinfT' — A fowl is cut up in the same way whether roasted or
boiled. AYe have illustrated tho method of carving upon tho boiled
towl. Fix the fork in the middle of the breast at 5, take off tho wing
m tho direction 1 — 2, dividing the joint at 1. Lift up the pinion witli
FOur fork, and draw the wing towar.ly the leg, ^^-hich will separate tho
hy part better than by tho knife ; and between the log and tho
body at 3 to the bone as far as the joint ;
then give tho knife a sudden twist, and the
Joint will yield if the bird is young; reprat
this on the other side, and then take ofi'tlio
merrythought in the line 2 — 5—4 by passing
the knife under it towards the neck; no^
lemove the neck-bones by passing tho knife in at 7 under the lonj/
broad part of the bone in tho line 7 — G ; then lilting it up, and break-
ing off the end of the shorter part of the bone, which cleaves to tl;o
breast-bone. Divide the breast from tho back, by cutting through tho
lender ribs on each side, from the neck quite down to the vent ; turn
up the back, press the point of <^he knife about halfway between tho
neck and rump, and on raising the lower end it will separate easily.
Turn the rump from you, take off the sidesmen by forcing the knife
through the rump-bone, in the lines 5 — 8, and the whole fowl is com-
pletely carved.
The prime parts of a fowl, whether roasted or boiled, are the wings,
breast, and merry-thought ; and next to these, the neck-bones and
lide-bonos ; the legs are rather coarse — of a boiled fowl, however, the
logs arc rather more tender than a roasted one j of the legs of a fowl
the thigh is the better part, and therefore when given to any one
should be separated from the dram-stick, which is done by passing
the knife underneath, in the hollow, and turning the tliigh bone back
from the leg-bone
'^^m'm
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36
HOME COOK BOOK.
PARTRIDGE.
Carnng. — ^Thia bird is cut up in the same manner as a fowl, only
on account of the smallness, the merry-thought
is seldom divided from the breast. The wings
must be taken off" in tJve lines 1 — 2, and the mer-
ry-thought, if wished, in the lines 3 — 4. Tiie
j)rime parts are the wings, breast, and merry-
thought. The wing is considered best, and the
tip of it is eateemed the most delicate piece of
the whole.
Bach of Duclc,
DUCK.
Carvi:!(7. — ^Eemove the legs and wings as di-
rected before for a goose, and cut some slices
frcin each side of the breast. The seasoning
will be found under the apron, as in the other
bird. If it is necessary, the merry-tliought, &c.,
can be detached in the same manner as when
carving a fowl.
Every kind of wild-fowl must be carved the
same as a duck.
PIGEON.
If for roasting, cut off the toes, cut a slit in one o*
the legs, and put the other through it. Draw the leg
tight to the pinion, put a skewer through the pinion
legs, and body, and with the handle of the knife break
the breast flat. Clean the gizzard, put it under one of
the pinions, and turn the points on the back.
If 'for boiling or stewing, cut the feet off at the joint, turn the lega,
and stick them in the sides, close to the pinions. If for a pie, they
must be done in the same manner.
Carving. — There are three methods of carving them ; 1st, as a chick-
en ; 2nd, by dividir^cj them down the middle ; and 3rd, dividing them
across, which is done by fixing the fork at 1, and entering the knife
just before it, then cutting in the lines 1—2 and 1— -3. The lowe • pari
IS considered the better half
HOME COOa. book.
oy
*j
WOODCOCK, PLOVER, AND SNIPE
If these birds are not verj fresh, great care must be taken in pick
Uig them,^ they are very tender to pick at any time ; for even the
heat of the hand will sometimes take off tlie skin, which
will destroy the beauty of the bird. When picked clean.
,,>-^__^ >cut the pinions in the first joint, and with the handle of
a knife beat the breast bone flat. Turn the legs close to the thighs, and
tie \hem together at the joints. Put the thighs close to the pinions,
put a skewer into the pinions, and run it through the thighs, body, and
other pinion. Skin the head, turn it, take out the eyes, and put the
head on the point of the skewer, with the bill close to the breast.
These birds must never be drawn.
Carving.— Woodcocks and plovers are carved tl^e same as a fowl, if
.arge ; but cut in quarters if small. Snipes are cut in halves. The
head is generally opened in all.
-- RABBIT
Run a skewer through the two
shoulders, at 2; another through
the head at one, or pass it into the
mouth and through the body, to
keep the head in its place; two
others should be passed through
the roots of the ears to keep them erect ; and another through the
legs at 3. The inside of the ears should be singed out with a hot poker
before roasting, and the eyes extracted with a fork. Many people lut
a rabbit soak in cold water all night before dressing, but a few hours is
quite sufficient to extract the blood.
Carving. — Insert the point of the knife hiside the shoulder at G, and
divide all the way down to the rump, on both sides, in the line C, 7, 8,
which will separate the rabbit into three pieces. Sever the shoulders
in the direction 5, 6, 7, and the legs in a similar manner ; as the latter is
too large for one person in a large one, it should be divided fiom the thiglu
Now behead it, cut off the ears close to the roots, and divide the up-
per from the lower jaw; then place the former on a plate, put the point
of the knife into the forehead, and divide it through the centre down
to the nose. Cut the back into several small pieces in the lines 9 — 10,
and proceed to assist, giving some stuffirg, (which is found below 10,)
and gravy to each person. This can only be done easily when the ani-
mal is young ; if old, it must be cut up as follows : — Out olf the lega
and shoulders first, and then cut out long narrow slices on each side of
the back-bone in the direction 7 — 8 ; then divide the back-bone mto
three or more parts, and behead as ui^jual.
In conclusion, we may observe, that all printed directions muBt
fail without constant practice, yet with practice, and due attention to
tlie rules we have laid down, we doubt ar^t that many of oiu: readers
will spocdilv become good carvers.
2^8
HOME COOK BOOK.
SOUPS AND BROTHS.
Geneiul Remauks. — The chief art in making good soup lies in the
fudiciona blending of the different flavors, so that nothing shall pro*
dominate.
The scum should be taken off before the soup boils, or it will not be
clear. All the fat is to be taken off.
Simmer very softly. If soup be suffered to boil quickly, the good-
ness of the meat can never be extracted.
Put the meat into cold water ; let it be long on the fire before it
coutes to a boil ; allow about two tablespoonfuls of salt to a gallon of
soup, if it have many vegetables ; less if the vegetables be few.
if the water waste, and more is to be added, use boiling water. Cold
or lukewarm water will spoil the soup.
Keep the pot in which your soup is boiling closely covered, or the
strength will fly off with the steam.
Soup will be as good the second day as the first, if heated to the
boiling point. It should never be left in the pot, but should be turned
into a dish or shallow pan, and set aside to get cold. Never cover it*
up, as that will cause it to turn sour very quickly.
Before heating a second time, remove all the fat from the top. If
this be melted in, the flavor of the soup will certainly be spoiled.
Thickened soups require nearly double the seasoning used for thin
soups or broth.
Soups are the substance of meat infused in water by boiling, and are
of many different kinds, but may be divided into two classes, namely.
brown and white. The basis of brown soups is always beef, while the
basis of white soups is generally veal. Broths are preparations of
soup, but more simple in their nature, and usually containing some
kind of vegetables or matter for thickening, as rice, barley, &c Soups
of every description should be made of sound fresh meat and soft watci .
It is a general rule to allow a quart of water for every pound of mf v? ;
also to boil quickly at first, to make the scum rise, which is asLifci/ •;
by adding a little salt ', and after skimming, to simmer gently.
To make Brown or Gravy Soup. — Take a shin or piece of the rump
of beef, and break it in several places. Cut the beef from the bones ;
take out part of the marrow, and lay it on the bottom of the pot If
there be no marrow, use butter. Then lay in the meat and bones to
brown. Turn the whole when browned on one side, and take care it
does not burn. When it is thoroughly browned, add a pint of cold
water to draw the juice from the meat, also a little salt ; and in a
quarter of an hour after, fill in the quantity of cold ws*^er which may
be requisite. Now add the vegetables, as, for instance, two carrots, a
turnip, and three or four onions, all sliced ; also a stalk of celery, some
sweet herbs, with some whole black pepper. Let the soup boil slowly
for from four to five hours, after which take it off, and let it stand a
little to settle. Then f kim off the fat, and put it through a hair sieve
il>
HOME COOK BOOK.
89
to clear jt. The soup, if cleared, may row be either served or set
aside for after use. It should have a clear bright look, with a brown-
ish tinge. Frequently, it is made the day before using, in order that
it may be efiectually skimmed of fat. In such a case, it is heated again
before serving. On some occasions, it is served rrith a separate dish
of toasted bread cut in small squares.
The meat which has made the soup, is supposed to be divested of
nearly all its nourishing qualities ; but where thriftiness is contsulted^
it may form an agreeable stew, with vegetables, a little ketchup, and
pepper and salt.
Brown Swp, made as above directed, forms what is called iftock, that
is, a foundation for every other soup of the brown kind, also as a gravy
ibr stews where richness is required.
Beef or Mutton Soup. — Boil very gently in a closely covered sauce-
pan, lour quarts of water, with two table-epoonfuls of sifted bread
raspings, three pounds of beef cut in small pieces, or the same quantity
of mutton chops taken from the middle of the neck ; season with pep-
per and salt add two turnips, two carrots, two onions and one head
of celery, all cut small ; let it stew with these ingredients 4 hours,
when it will be ready to serve.
CJieap Broth for a Large Fainzly. — Put a cupful of pearl barley in-
to a pot with three quarts of cold water, and let it boil ; then put in
two pounds of neck of mutton ; boil it gently for an hour, taking care
to skim it occasionally, and watch it to prevent it boiling over. Then
put in one grated carrot and two turnips, cut in small squares ; an
onion or two, sliced thin, or a leak, and two or three pieces of carrot
and turnip, uncut. Some persons add the half of a small cabbage,
chopped small, boil for an hour longer, have some bits of stale bread
cut into fingers laid in the bottom of your tureen, pour the soup over
it and send to table.
Broth made in an hour. — Cut into small pieces one pound of beef or
veal. Put it into a saucepan, with a carrot, an onion, a slice of lean
bacon, and half a glass of water ; let it simmer for a quarter of an
hoiu*, then pour over it a pint of boiling water, add a little salt, let it
boil three-quarters of an hour, and strain it through a sieve.
Mutton Broth. — This is an excellent broth for invalids, being of a
very mild nature, and particularly eificacious to those whose stomachs
have been rendered tender by much medicine. The best parts of mut-
ton for making broth are either the scrag end of the neck or the
chump end of the loin, which should be put into a clean saucepan with
cold water in the proportion of a quart of water to every pinmd of
meat. Throw in a little salt and ^im it well as it comes to a boil ;
then set it aside that it may simmer very gently ; slice in an oniui and
two turnips ; let it stew for two hours, and just before you take it up,
chop up a few sprigs of parsley very fine, and put into the broth, first
iaking out the mutton. Toast some bread in thin slices, and cut it in
i^mm
40
HOME COOK BOOK.
mall squareB into a bason ; pour the broth oyer it and serve the meat
in a dish ; the turnips may be strained dnr and served plain, or mash-
ed up with a little butter, pepper, and salt. Some prefer to thicken
the broth with pearl barley, if ror a sick person, omit the herbs and
vegetables.
White Soup. — Take a good knuckle of veal, or 2 or 3 short shanks
boil it in 4 quarts of water about 4 hours, with some whole white
pepper, a little mace, salt, 2 onions, and a small piece of lean ham
strain it, and when cold take off all the fat and sediment ; beat up 6
yolks of e^s, and mix them with a pint of cream ; then pour tlie boil-
ing soup upon it. Boil the cream before putting it in the soup.
Family Sowp8. — Take 2 lbs. of lean bee^ cut into small pieces, with
one quarter lb. of bacon, 2 lbs. of mealy potatoes, 3 oz. of rice, carrots,
turnips, and onions sliced, and cabbage. Fry the meat, cabbage, and
onions, in butter or dripping, the latter being the most savonr ; and put
them into a gallon of water, to stew gently over a slow fii'e for 3 hours
putting in the carrots at the same time, but the turnips and rice only
time enough to allow of their being well done ; and mat- 'ng the pota-
toes, which should be then passed through a cullender : season only
with pepper and salt: keep the vessel clor^ly covered. It will make
5 pints of excellent soup.
Or* — To any quantity or kind of broth add whatever vegeUbles
may be in season, and stew them gently till quite tender. Then 8i;rain
the soup ; thicken it with flour and water, to be mixed gradually while
simmering ; and, when that is done, and seasoned to your taste, return
the vegetables to the soup, and simmer for an hour.
Toast bread and cut into dice ; put it in a dish ; lay in the beef, and
pour on the broth.
Plain Calf ^8 Head Soup, — Boil the head in just enough water to
cover it ; when tender, remove the bones, cut the meat in small pieces
and season with sweet-herbs, cloves, pepper and salt. Put all back in-
to the pot with the liquor, and thicken it with a little batter ; stew
gently for an hour, and just ap you dish it up add a glass or two of
sherry wine and the yolks of a few eggs boiled hard.
Mock Turtle Soup — Take a calfs head, the skin having been scalded
and the hair scraped off clean, wash it thoroughly ; take out the brains
and boil them separately till done enough. Put the head into a jiot
with more water than will cover it. Skim it frequently till it boils,
and let it boil for an hour, but very gently. Take it oul, and when
a
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nOMB OOOE BOOK.
41
il-
of
•ot
a
eool cat the meat into pieces of about an inch square. &crape and cnl
the tongue in the same manner. Lay all these pieces aside, then
put inio the water in which the head was boiled, about three or four
pounds of leg of beef and a knuckle of veal — the meat cut small and
the bones broken. Add four or five onions, a carrot and turnip, sliced,
a small bunch of sweet-herbs, and some whole black pepper, ^oil alj
together slowly, for four or five hours, then sti-ain it and let it cool,
when take off the fat. Now melt a lump of butter in a stewpan, put
to it two handful of flour, and let it brown, stirring it a'l the time.
Add a little of the soup, and a few sprigs of parsley. Boil this for
a quarter of an hour, strain it through a sieve, put it, with the pieces
of meat, into the soup, with the brains pounded, and boil all together
for an hour. Add half a teacupful of ketchup, the juce of a lemon, cayenne
pepper, and salt, to taste, also four glasses of sherry, and when dished
in a tureen, put in two dozen of force-meat balls, and the same quantity
of egg-balls, which ai-e made as follows : —
Egg BaUs. — Boil four or five eggs till they are quite hard. Take
out the yolks and beat them in a mortar, with salt and cayenne pepper.
Make this into a paste with the white of egg. Roll the paste into balls
we size of small marbles. Roll them in a little flour and fry them in
batter, taking care they do not bi-cak.
Farce-meat BaUa, — Cut half a pound of v al and half a pound of suet?
fine, and beat them in a mortar. ' Uave a few sweet-lierbs shred fine ;
dried mace beaten fine ; a small nutmeg grated ; a little lemon-peel cut
very fine ; a little pepper and salt, and tne yolks of two eggs ; mix all
these well together, then roll them in little round balls ; roll them in
flour and try them brown. If for while sauce, put them in a little
boiling water, and boil them for a few minutes, but do not fry them.
Pigeon Soup, — Take eight good pigeons j cut up two, and put them
on with as much water as will make a large tui'een of soup, adding the
pinions, necks, gizzards and Uvers of the others ; boil well and strain ;
season the whole pigeons within with mixed spices and salt, and tniss
them with their lege into their belly. Take a large handful of prsley,
young onions, and spinach ; pick and wash them clean, and shred small ;
then take a handfid of grated bread, pi it a lump of butter about the
size of a hen's egg in a frying-pan, and when it boils throw in the
bread, stirring well until it becomes a fine brown color. Put on the
stock to boil, add the whole pigeons, herbs, and fried bread, and when
the pigeons are done enough, dish up with the soup.
^up a la Julienne^ or Vegetable. — Cut various kinds of vegetables
la pieces, celery, carrots, turnips, onions, &c., and having put two ounces
of butter in the bottom of a stew-pan, put the vegetables on the
top of tho butter, together with any others that may be in season
ttew or fry them over a slow fire, keeping them stirred, and adding *
/■
12
nOMB COOK BOOK.
little of the stock occasionally; soak small piecc9 of crust of bread in
the remainder of the broth or stock, and when the vegetables are
nea^'ly stewed, add them, and warm the whole up together.
Cahliflawer Soup. — Pick some small cauliflowers, cut them in piecei
put them into a saucepan with a piece of butter, and brown them
moisten them with water, and season. Add toasted slicei of bread
fv^hich soak in the soup, and let it simmer until the whSie is dissolved
together. Then serve.
Peas Soup. — This is an excellent soup, if well made, and is one of
the cheapest soups that can be put on the table, for it may be formed
of cold meat or marrow bone, or, what is cheaper still, merely water,
or the liquor in which any piece of mutton, lamb, or veal, has been
boiled. We give the following two recipes for making it : —
Peas Soup with Meat yr Bones. — Take a good marrow bone, or the
bones of cold roast beef; a sUce or shank of ham may be added, if the
flavor be liked. Break the bones, and put them in the pot with four
quarts of cold water. According to the thickness and quantity requi-
red, take two or three pounds of the best split peas, and put them
among the cold water and bones ; add to this two carrots, two turnips,
half a dozen small onions, a stalk of celery cut in pieces, a bunch of
thyme, and some whole black pepper. Let all this boil for two hours,
stirring frequently, as the soup is very apt to bum. When the peas
arc quite soft and broken down take the soup ofl', and put it through a
sieve, into another pot ; rub it well through until the pulp be mixed
with the soup. Add salt melted amongst a little water, and boil the
Boup again for a few minutes. When to be served, cut a slice of toast-
ed bread into small square pieces, and put in the tureen with the soup
Peas Soup without Meat or Bones. — Put two pounds or pints of peas
in five quarts of water. Boil for four hours ; then add three or four
large onions, two heads cf celery, a carrot and a turnip, all cut up ; and
season with salt, to tnste. Boil for two hours longer. If the soup
become two thick, add a little water. The peas may be boiled the
evening before being used, and the longer they boil, the smoother and
more mellow the soup will be ; but -do not put in the vegetables until
the day the soup is to be used. By this plan the soup does not re-
quire straining.
Clam Soup. — Take forty or fifty clams, and wash and scrub the
outside of the shells till they are perfectly clean. Then put them
mto a pot with just sufficient water to keep thom from burning. The
water must boil hard when you put in the clams. In about a quarter
of an hour the shells will open, and the liquor run out and mix with the
water, which must be saved for the soup, and strained into a soup-pot,
iStot the clams are taken out. Extract the clams from their shells, and
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HCME COOK WOOK.
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i,
eat them np small. Then put them into the soup-pot, adding a minced
onion, a saucer of finely chopped celery, or a table-spoonful of celery
seed, and a dozen blades of mace. No salt, as the clam-liquor will bo
quite salt enough. If the liquid is not in sufficient quantity to fill a
large tureen, add some milk. Thicken the soup with two large table-
spoonfuls of fresh buttec rolled in flour. I^et it boil a quarter of an
hour or twenty minutes. Just before you take it from the fire, stir in,
gradually, the beaten yolks of five eggs ; and then take up the soup and
pour it into a tureen, the bottom of which is covered with toasted
brcad, cut into square dice about an inch in size.
Eel Soup. — Take 3 lbs. of small eels, and skin them ; bone 1 or 2 ;
cut them in very small pieces ; fry them very lightly in a stew-pan
with a bit of butter and a sprig of parsley. Put to the remainder 3
quarts of water, a crust of bread, 3 blades of mace, some whole pepper,
an onion, and a bunch of sweet herbs ; cover them close, and stew till
the fish breaks from the bones ; then strain it off; pound it to a paste,
and pass it through a sieve. Toast some bread, cut it into dice, and
pour the soup on it boiling. The soup will be as rich ajs if made of
meat lAtlx pint of cream or milk, with a tea-spoonful of flour rub-
bed smooth in it, is a great improvement.
Chicken Soup. — Cut up two large fine fowls, as if carving them for
the taole, and wash the pieces in cold water. Take half a dozen thin
slices of cold ham, and lay them in a soup-pot, mixed among the pieces
of chicken. Season them with a very little cayenne, a little nutmeg,
and a few blades of mace, but no salt, as the ham will make it salt
enough. Add a head of celery, split and cut into long bits, a quarter
of a pound of butter, divided in two, and rolled in flour. Pour on three
quarts of milk. Set the soup-pot over the fire, and let it boil rather
slowly, skimming it well. When it has boiled an hour, put in some
small round dumplings, made of half a pound of flour mixed with a
quarter of a pound of butter ; divide this dough into equal portions, and
roll them in your hands into little balls about the size of a large hick-
ory nut. The soup must boil till the flesh of the fowls is loose on the
bones, but not till it drops off. Stir in, at the last, the. beaten yolks of
three or four eggs ; and let the soup remain about five minutes longer
over the fire. Then take it up. Cut off from the bones the flesh of
the fowls, and divide it into mouthfuls. Cut up the shoes of ham in
the same manner. Mince the livers and gizzards. Put the bits of
fowl and ham in the bottom of a large tureen, and pour the soup
upon it.
Oyster Soup. — Take 2 quarts of oysters and drain them with a fork
from their liquor ; wash them in one water to free them from grit ; cut
in small pieces 2 slices of lean bacon, strain the oyster liquor and put
in it the bacon, oysters, some parsley, thyme, and onions tied in a bunch
as thick as the thumb, season with pepper and salt, if necessary ; let it
boil slowly, and when almost done, add a lump of butter as large as a
hen's egg, rolled in flour, and a gill of good cream. It will take from 20 to
80 minutes to cook it.
I'i
HOME 0(KJC BOOK.
F)re8h Cody Boiled. — The thickness of this fish beiiig very unequal, th«
head and shoulders greatly preponderating, it is seldom boiled wnole,
because in a large fish the tail, from its thinness in comparison to the
upiier-part of the fish, would be very much overdone. Whenever it is
boiled whole, a small fish should be selected. Tie up the head and shoul-
ders well, place it in the kettle with enough cold water to completely
cover it ; cast in a handful of salt. The fish if a small one, will be cooked
tn twenty minutes after it has boiled— if large it will take half an hour.
When enough, drain it clear of the scum, remove the string ; send it
to table garnished with the liver, the smelt, and the roe of the fis b
icrapid horse-radish, lemon-sliced, and sprigs of parsley.
The tail, when separated from the body of the fish, may be cooked
in a variety of fashions. Some salt rubbed into it and hanging it two
days, will render it exceedingly good when cooked. It may be spread
open and thoroughly salted, or it may be cut into fillets, and fried.
If the cod is cooked when very fresh, some salt should be rubbed
down the back and the bone before boiling — it much improves the
flavor or, if hung for a day, the eyes of the fish should be removed, and
salt filled in the vacancies. It will be found to ^ve firmness to the
fish and add to the richness of the flavor.
Salt Cod — Boiled. — Put the fish to soak over night, in warm water ;
Bel in a warm place. The next morning take it out of the water j
scrape, and scrub it well with a hard brush ; put it in a kettle of fi-csh
eold water j bring it to the boiling point, and keep it at that heat until
half an hour before dinner. Give it a good boil up ; drain it well ; and
«end to table with egg-sauce, or melted butter thickened with hard
boiled eggs minced fine. Many people like salt pork cut in small
square pieces, and fried brown, as a sauce for salt fish. It is some-
times also minced with potato, and warmed over when first sent to
table.
Cod^a Head and Shoulders. — Having selected a fine cod"s head and
shoulders, not severed, but in one piece, it must be cleaned, and left all
night in salt. Skin it, and bind it with tape before dressing ; then put
it in a fish-kettle with< the back turned over; pour in plenty of cold
water, a little vinegar, and a handful of salt ; heat it slowly, and boil
t for half an hoar ; after that, the water must be drained from it
across the top of the kettle ; then place it with the back upwards, on
the dish in which it is to be carried to table, after carefully removing
the tapes ; brush it over with beat egg, and then strew crumbs of bread,
pepper, and salt, over it ; finally, set it before a clear fire to brown. A
rich sauce, made with beef-gravy instead of water, and highly seasoned
with real cayenne pepper, salt; and catsup, must be poured in the dis^
arcund the fish.
u
nOME COOK BOOK.
48
Baked Cod-Fiah. — Clean the piece of cod, and malte a stuffings of
bread-crumbs, parsley, and onions, chopped small, pepper and salt, a
piece of butter moistened with egg ; put this stufiBng into the open
part of the fish, and fix it in with sV ewers ; then rub the fish over
with beat egg, and strew crumbs of bread, pepper, and salt over it;
stick also some bits of butter on it ; set in a Dutch oven befoi-c tho
fire to bake ; serve with melted butter or oyster-sauce
Bried Cod-Fish. — Take the middle or tail part of a fresh cod-fish, and
cut it into slices not quite an inch '^hick, first removing the skin. Sea-
son them with a little salt and cayenne pepper. Have ready in one
dish some beaten yolk of e^, and in another some .grated bread-crumbs.
Dip each slice of fish twice into the egg, and then into the crumbs-—
fiy in butter and serve with gravy.
Stewed Cod-Fiah. — Take a fLne fresh cod, and cut into slices an inch
tluck, separated from the bones. Lay the pieces of fish in the bottom
of a stew-pan : season them with a grated nutmeg ; half a dozen blades
of mace ; a salt^spounfuU of cayenne pepper, and a small saucer-full of
chopped celery, or a bunch of sweet-herbs tied together. Pour on
half a pint of oyster liquor diluted with two wine glasses or a gill ot
water, and the juice of a lemon. Cover it close, and let it stew genitiy
till the fish is almost done, shaking the pan frequently. Then take a
piece of fresh butter the size of an egg ; roll it in flour, and add it tr.
the stew. Also, put in two dozen large fine oysters, with what liquor
there is about them. Cover it again ; quicken the fire a little, and let
the whole continue to stew five minutes longer. Before you send it to
table remove the bunch of sweet-herbs.
CodrFish Cakes. — Cold boiled fresh fish, or salt codfish, is nice min
ced fine, with potatoes, moistened with a little water, and a little but-
ter put in, done up into cakes of the size of common biscuit, and fried
bro^vll in pork fat or butter.
Salmon — To Boil. — This fish cannot be too soon cooked after being
caught; it should be put into a kettle with plenty of cold water and a hand-
ful of salt— the addition of a small quantity of vinegar will add to the
firmness of the fish — let it boil gently ; if four pounds of salmon, fifty
minutes will sufiBce ; if thick, a few minutes more may be allowed.
The best criterion for ascertaining whether it be done, is to pass
a knife between the bone and the fish — if it separates readily, it is
done ; this should be tried in the thickest part i when cooked, lay it
on the fish-strainer transversely across the kettle, so that the fisli,
wliile draining, may be kept hot. Place a fish-plate upon the dish on
which the salmon is to be served, fold a clean white napkin, lay it
upon the fish-plate, and place the salmon upon the napkin. Gamisb
jvith pars'.ey.
€6
nOME COOK BOOK.
Salmon— Broiled. — Cut tho fish in slices from ilie best part — each
slice should be an inch thick ; season well with pepper and salt ; wrap
each slice in white paper, which has been buttered with ftrsh but»
tor ; fasten each end by twisting or tying ; broil over a very clear fire
ciljfht minutes. A coke lire, it' kept clear and bright, is best. Servo
with butter, or tomato sauce.
Salmon — Roasted. Take a large piece of the middle of a very fine
salmon, dredge well with flour, and while roasting, baste it with but-
ter. Serve— gam i«hed with lemon.
To bake Salmon. — Scale it, and take out the bone from the part to
be dressed but fill up the cavity with forcemeat, and bind the piece
with tape. Then flour it, rub it with yolk of egg, and put it into a deep
baking-dish, covering it very thickly with cmmbs of bread, chopped
parsley, and sweet herbs, together with shrimps, if they can be got.
and put into the covering a few small bits of fresh butter ; place it in a
Dutch oven, or, if already boiled and thus i-c-drcssed, heat it only
before the tire until browned.
To pickle Salmon. — Scale, clean, split, and divide into handsome
ciieces the salmon ; place them in the bottom of a stew-pan, with just
sufficient water to cover them. Put into three quarts of water one
pint of vinegar, a dozen bay leaves, half that quantity of mace, a hand-
ful of salt, and a quarter ounce of black pepper. "When the salmon is
sufficiently boiled, remove it, drain it, place it upon a cloth. Put in
the kettle another layer of salmon ; pour over it the liquor which you
have prepared, and keep it until the salmon is done. Then remove the
fish, place it in a deep dish or pan, cover it with the pickle, which if
not sufficiently acid, may receive more vinegar and salt^ and be boiled
forty minutes. Let the air be kept from the fish, and if kept for any
length of time, it will be found necessary to occasionally drain the
liquor from the fish ; skim, and boil it.
To dry Salmon. — Cut the fish down, take out the inside and roe, rub
the whole with common salt, after scaling it ; let it hang 24 hours to
drain. Pound 3 or 4 oz. of saltpetre, according to the size of the fish,
2 oz. of bay salt, and 2 oz. of coarse sugar ; rub these, when mixed well,
into the salmon, and lay it in a large dish or tray 2 days ; then rub it
well with common salt, and in 24 hours more it will be fit to dry ;
wipe it well after draining. Hang it either in a wood chimney or in a
dry place, keeping it open with 2 small sticks. Dried salmon is eaten
broiled in paper, and only just warmed through, egg-sauce and mashed
potatoes with it ; or, it may be boiled, especially the bit next the hea'l.
To pot Salmon. — Take a large ^-iece, scale and wipe, but do not
wash it J salt very well, lot it lie till the salt is melted and drained
from it then season with beaten mace, cloves and whole pepper : lay io
HOME COOK BOOS.
4?
py ;
lin a
iten
bhed
)ed
ia
ft few bay-lcavcs, put it close into a pan, cover it oyer with butter, and
bako it ; when well dino; drain it from tite gravy, put it into the pots tn
ke^p, and when cold cover it with clarified butter.
In this manner you may do any lirm lislu
Mackerel Boiled. — Cleanse the fish thorougldy inside and out, romora
the roe can fully, steep it in vinegar and water, and replace it ; place iho
fish in water, from which the chill has been taken, and boil very slowly
from fifteen to twenty minutes — the best criterion is to bo found iu
the starting of the e^ es and splitting of the tail — when th. t takes
place the tish is done ; take it out of the water instantly, or you will
iiot preserve it whole. Garnish with fennel or parsley, and either
chopped tine into melted butter serve up as sauce.
To bake Mackerel. — Opert and cleanse thoroughly, wii)e very dry,
pepper and salt the inside, and put in a stufiing composed of bread
crumbs finely powdered, the rue chopped small, paraley, sweet herbs,
very few of the latter ; work together with the yolk of an egg, pepper
and salt to taste, sew it in the fish, place the latter in a deep bakin;'
dish, dredge it with flour slightly, add a little cold fi'osh butter in small
pieces, put them into an oven, and twenty or thirty minutes will suffice
to cook them. Send them in a hot dish to table, with parsley and
butter.
Broiled Mackerel. — Prepare by boiling a short time a little fenne\
parsley and mint ', when done take it from the steaks, and chop all to-
gether fine, mix a piece of butter with it, a dust of flour, pepper and
salt ; cut your fish down the back and fill it with this stuffing j oil
your gridiron and oil your fish ; broil then over a clear slow fire.
Another. — Empty and cleanse perfectly, a fine and very fresh mack-
erel, but without opening it more than is needful j dry it well, either
in a cloth, or by hanging it in a cool air until it is stiff; make with a
sharp knife, a deep incision the whole length of the fish, on either side
of the back bone, and about 1-2 an inch from it, and with a feather put
in a little Cayenne and fine salt, mixed with a few drops of good salad
oil, or clarified butter. Lay the mackerel over a moderate fire upon a
well heated gridiron, which has beed rubbed with suet ; loosen it gently
should it stick, which it will do unless often moved < and when it is
equally done on both sides, turn the back to the fire. About 30 min*
utes will broil it weU.
7w broil Mackerel. — Clean and split them open ; wipe dry ; lay them
on a clean giidiron, rubbed with suet, over a very clean slow fire;
tui*n ; season with pepper, salt, and a little butter -j tino-»ninced pareky
ts also used.
Mackerel, with Brown Butter. — ^Broil the fish like the preceding
Dish it up ; put some butter into the fryin[;-pnn ; fry it in some parsley
•Jid poiu" the whole upon the raackcrtl j then warm in th*» pcwi ♦ 8ptiw>
48
HOME OOOK BOOK.
ful of vinegar, lome sslt and pepper, which pour als^ upon the flih,aod
■urre hot.
Broiled Sfiad. — ¥inpty and wanh the fish with care, but do not open
it moru than in neudlul ; llll it witlt force meat and its own roc ; then
iew it up, or fnnten it Becur^-ly with very fine skewers, wrap it in a
tliickly-butterod paper, and broil it gently for an hour over a charcoal
iiiv. SevyQ it with caper sauce, or with Cayenne vinegar and melted
butter.
2b fry SJiad. — Clean the fish, cut off the head, and split it down the
back ; save the roe and eggs when taking out the entrails. Cut the
fish in pieces about 3 inches wide, rinse each in cold water, and dry
on a cloth \ use wheat flour to rub each piece. Have ready hot salted
lard and lay in the fish, inside down, and fry till of a fine brown, then
turn and fry the other side. Fry the roe and egg with the fish.
Baked Shad. — Make a force-meat of fine bread crumbs and cold ham
—mince fine ; season with pepper, salt, and sweet maijoram ; bind
with sweet milk on the yolk of an egg ; fill the inside of the fisli with
the stuffing, rcsenring a portion to rnb the outaide ; after having rubbed
over the shad with the beaten yolk of an egg, lay the fish in a deep pan,
{)ut a little water in tlio bottom, add a glass of Port w* '^ and a pie je of
mtter, mixed witli flour. A large shad will take an h 'o bake. Pour
the gravy over it, and send to the table — garnished w Jces of 1 jmon.
To pickle Shad. — Be sure that the fish are newly caught, fcr no
other will be likely to keep. Soak them two hours in cold water ;
B'iule ; cut ott' the heads, and open them through the back. If, after
removing the intestines, you take out the back-bone, the fish will bo
moi-o likely to keep sweet. As you scale lay them in fresh, cold water,
and let them lie an hour, to soak out the blood. While this is doing
prepare a piclJe in a following manner: To every twenty-five shad
allow one peck of rock salt, half fine, half coarse, a pound of sugar, and
two ounces of saltpetre. Put a layer of coarse salt in the bottom of
the barrel, then a layer of the fish previously well rubbed with a mix-
ture of the sugar, fine salt and saltpetre, die8L>ed in a little water, the
remainder of which should be difiused through the whole, as you thus
proceed, until they are all in. Lay the fish with the skin-side do>vn.
Prepared in this way they will keep a year. Soak well before cooking.
To hake a Sliad, Hock-fish or Bass. — Clean the fish carefully, sprin
kle it lightly with salt and let it lie a few minutes ; then wash it, sea
son it slightly with Cayenne pepper and salt, and fry it gently a light
brown. Prepare a seasoning of bread crumbs, pounded cloves, parsley^
Cayenne pepper and salt ; strew it over and in the fish ; let it stand an
hour. Put it in a deep dish, and set it in the oven to bake ; to a laiige fisli,
put in the dish, the juice of a lemon made thick with loaf si:gar, 1-2
lea-ciipful of tomato ketHmp ; to a small one allow in prcportiou th«
same ingredients ; baste freq.uenth'; and garniibh mih sliced lemua ,
IIDMR COOK BOOK.
49
11
lowig
IDIX-
ihe
thus
0A?n,
king.
iprin
SCiV
light
rsley,
ui an
Ml,
1-2
tli«
To keep Shad Fresh without coming. — If you wish to keep a nhad
ever Sunday or lonp^er — on bringing home immediately icald, clian.
^ash and split, washiu,'? dry. Gut ott' head and tail, spread the shad
open on a dish, mix a large spoonful of brown sugar, teaspoonful o^
Cfayenne pepper and a teaspoonful of siUt ; rub the mirtuie thoroughly
over the inside of the fish, coyer closely and set in a cold place until
wanted for cooking— Just before putting it on the gridiron, take a towel
and wipe off the whole of the seasoning — then put it on a previously
heated gridiron, over hot coals, and broil well, butter it and send to
table, hot — where it can be rcHseasoned to the taste of each person.
To boil Rock-Fish, Black-Fish, and Sea Bass.— Clehn the flsh with
scrupulous care, particularly the back-bone, then lay the fish into the
fish-kettle and cover it witn cold water, strewing in a handful of salt
and a small pinch of saltpetre, if you have it, and place it over a mod-
erate fire, scum carefully and let it boil very gently until done, then
drain and dish it nicely — garaish with hard boiled eggs cut in slices^-
celery or anchovy sauce or plain melted butter is most suitable for
these flsh.
Baked Rock-Fish am^ Bass. — Having the fish well cleaned, scoro
with deep gashes, and lurd with slices of salt pork. Make a stuflSng
of bread-crumbs, seasoned with butter, green summer-savoury and
sage cut fine with the scissors, pepper, salt, and. if you like, other spi-
ces. Fill the body of the flsh with stuffing. Sew up, bringing it into
a curve ; lay it in a deep dish, or dripping pan, on slices of salt pork |
pour over a tea- cupful of sweet, rich cream, and bake in an oven heat*
ed for bread, from forty to fifty minutes.
Bass, black-fish, and shad, are delicious cooked in the same way.
Stewed "Rock-Fish* — Take a large rock-fish, and cut it in slices neai
an inch thick. Sprinkle it very slightly with salt^ and let it remain
for half an hour. Slice yery thin a dozen large onions. Put them in-
to a stew-pan with a quarter of a pound of fresh butter, cut into bits.
Set them over a slow fire, and stir them continually till they are quite
soft, taking care not to let them become brown. Black-fish and oasa
are equally good cooked this way.
To souse Rock-Fish. — Boil the fish with a little salt in the water
until it is thoroughly cooked. Reserve part of the water in which
'it was boiled, to which add whole pepper, salt, vinegar, cloves, allspice,
and mace, to your taste ; boil it up to extract the strength from the
spice ; and add the vinegar after it is boiled. Cut off the head and
tail of the fish, and divide the rest in scyeral portions. Put it ui a stoiie
jar, and when the fish is quite cold, pour the liquor over it. It will be
fit to use in a day or two, and will keep in a cold place two or three
w<^ks. 3
3Kf5f;'?^"^'.?^t**-*^*'** fl>*rt!'-»«irth^ftMP*»r»ai.*
w
mmmt
60
HOME COOK BOOS.
Haddock. —Boil, or broil with stuffing as under, haying raited then
fi day.
To dry Haddock, Choose them of two or three pounds weight .
take out the ^lls, eyes, and entrails, and remove the blood from the
back-bone. Wipe them dry, and put some salt into the bodies and
eyes. Lay them on a board for a night ; then hang them up in a dry
place, and after three or four days, they will be fit to eat ; skin and
rub them with egg, and strew crumbs over them. Jjay them before
the fire, and baste with butter until brown enough. Serve with egg-
sauce.
To bake Haddock^ ^a — The scales should be scraped off but the
tail and head must not he removed, though the spinal bone should be
taken out, and the body stuffed with any approved forcemeat.
Whitings, — To boil Whitings. — Having scraped, cleaned, and wiped
them, lay them on a fish-plate, and put them into water at tho point
of boiling J throw in a handful of salt, 2 bay-leaves and plenty of pars-
ley, well washed and tied together ; let the ^hjust simmer from 5 to
to mmutcs, and watch them closely that they may not be overdone.
Serve parsley and butter with them, and use in making it the hquor in
which the whitings have been boiled. Just simmered from 5 to 10
minutes.
Stureeon. — To dress fresh Sturgeon. — Cut slices, rub egg over them,
then sprinkle with crumbs of bread, parsley, pepper, salt ; fold them
in paper and broil gently.
Sauce J buttar, anchovy, and soy.
To roast Sturgeon. — Put it on a lark-spit, then tie it on a large spit ;
baste it constantly with butter ; and serve with good gravy, an ancho-
vy, a squeeze of Seville orange or lemon, and a glass of sherry.
To boil Halibut. — Take a small halibut, or what you require from a
large fish. Put it in the fish-kettle, with the back of the fish undei^
most, cover it with cold water, in which a handful of salt, and a bit of
saltpetre the size of a hazel nut, have been dissolved. When it begins
to boil, skim it carefully, and then let it just simmer till it is done. 4
lbs. of fish will require nearly 30 minutes, to boil it. Dr .in it, garnish
with horseradish or parsby — egg sauce or plain melted butter, are sor-
ed with it.
Halibut. — Stewed. — Put into a stew-pan half a pint of fish broth, a
table-spoonful of t inegar, and one of mushroom, ketchup, two good
sized onions, cut in quarters, a bunch of sweet herbs, add one clove of
garlic, and a pint and a half of water ; let it stew an hour and a quar
'^r, strain it off clear, put into it the head and shoulders of a fine hal
tbut, and stew until tender; thicken with butter and flour, ano
w»rvc.
HUME COOK BOOK.
61
I tllCCI
eight .
>m the
iS and
a dry
in and
before
th egg-
rat the
)uld be
3 wiped
30 point
of pars-
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erdone.
iquor in
5 to 10
r them,
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ilove of
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ana
lb bake Pike. — Scale it, and open as near the throat as you caii|
then stuff it with the following : grated bread, herbs, anchoTies, oys-
ters, suet, salt, pepper, mace, half a pint of cream, four yolks of eggs ;
mix all over the fire till it thickens, then put it in the fish, and sew it
up, butter should be put over it in little bits ; bake it. Serve sauce-
of gravy, butter, and anchovy.
To boil Perch, — First wipe or wash off the slime, then scrape off
the scales, which adhere rather tenaciously to this fish ; empty and
clean the insides perfectly, take out the gills, cut off the fins, and lay
the perch into equal parts of cold and of boiling water, salted as for
mackerel : from 8 to 10 minutes will boil them unless they are very
large. Dish them on a napkin, garnish the^n with curled parsley, and
serve melted butter with them.
Trovt. — Scale, gut, clean, dry, and flour, fry them in butter imtil they
arc a rich clear brown, fry some green parsley crisp and make some plain
melted butter, garnish when the trout are dished witli the crisped
parsley and lemon cut in slices ; the butter may be poured over tha
fish, but it is most advisable to send it in a butter tureen.
To bake Trout. — Cover the bottom of a small oval paper form with
a few very thin slices of fat bacon, cut down the back some nicely-
washed small trout, and having removed the bones, lay the fish open,
flat upon the bacon ; sprinkle with chopped parsley, pepper, salt, a Uttle
mace, and 2 cloves finely pounded. Bake 30 minutes in a quick ov^n,
and serve in paper.
To boil Trout. — The;^ should bo wiped dry with a coarse towel,
rubbed from head to tail, and boiled whole, putting them into cold water
mixed with a small quantity of vinegar, into which should be 'Uso put
some scraped horse-radish ; let them boil gradually for about 20 to SO
minutes, according to size, and take care not to break the skin j serve
with plain melted butter.
Boiled Eels. — Use small ones ; stew with plenty of parsley, in very
little water. The parsley must be served as welL For sauce, use pars-
ley chopped fine, and melted butter with it.
Fried Eds. — Any size will be suitable for this purpose, but if small,
tie head and tail together \ dip into a mixture of eggs and bread crumbs,
and then fry.
To Broil Eels. — The same process may be adopted by merely chang-
mg the frying-pan for the gridiron, and wrapping the eels in bv.ttered
paper ; but, if thought proper, the bread-crumbs and herbs may be
omitted, as well as the envelope of paper, and the eel merely brushed
over with the yolk of egg. Turn them frequently, and take them ug
when quite brown.
■'*'.* ^
't^'^W^
wm
02
IIOMr: COOK BOOK.
Bied Hounders.—Cle&n the fish ; dry them m a cloth sprinkle with
ealt ; and dredge them well with flour. Put them in hot fat, and frj
brown, tm'uing them carefully, so as not to break the fish.
Trout, perch, carp, or any small fish, may bo fried in the same way.
Or if you wish to make them richer, dip each in the beater yolk of
egg, and flour, or bread-crumbs, before frying.
Chowder, — Take some thin pieces of pork and fry brown; cut each
fish into seyeral pieces, place them by layers in your pork fat, sprinkle
a little pepper and salt — add cloves, mace, sliced onions ; lay on bits
of fried pork, if you choose, and crackers soaked in cold water ; then
turn on water just sufficient to cover them, and put on a heated bake-
pan lid. After stewing about twenty minutes, t^dce up the fish, ana
mix two tea-spoonfuls of flour with a little water, and stir it into the
gravy, adding a little pepper and butter ketchup and spices also, if you
choose. God and bass make the best chowder. Clams and black-fish
are tolerably good. The hard part of the clam should be cut off and
rejected.
Small Fish.
Sun Fish, Fiost Fish, Smelts, Minnows, or other small fish, must be
well cleaned and dried, and shaken in a floured cloth, and may then be
fried either with a little butter, or in boiling fat. Or they may be first
dipped in egg, and sprinkled with fine brcad crumbs.
They will scarcely take more than two minutes to make them of a
nice brown color, when they are done. Let them be drained on a hair
sieve, before the fire, till they are pretty free from fat.
Shell Fish.
Lobsters to be eaten cold. — Procure the lobsters alive. lien lobsters
are the best, as they have spawn in and about them. Put them in
boiling water, along with some salt, and boil from half an hour to three
quarters of an hour, or more^ according to the size. When done, take
them out of the water and wipe the shells. Before they are quite cold,
rub the shells with » buttered cloth. Take off the large claws, and
crack the shells carefully, so as not to bruize the meat. Split the body
and tail lengthwise, in two pieces. This may be done with a knife.
Place the whole of the pieces ornamentally on a dish and garnish
with parsley.
Crabs to be boiled same way. -^
Lobster Salad— Take one or two heads of white heart lettuce ; they
should be as fresh as possible ; lay them in spring water for an
\iour or two ; then carefully wash them, and trim off all the withered
or cankered leaves ; let them drain awhile, and dry them lightly in a
clean napkin. ^ ., .
From the Lobster. — Take out the coral, or red meat, and mince the
remaining parts very fine. Mash the coral fine, with the yolks of four
nOMK COOK BOOK.
63
hard boiled eggs, a little sweet oil, mustard, pepper, and salt, all mixed
well, and moietened with vinegar ; incorporate this mixture thoroughly,
with the meat ; put it on a dish ; sprinkling the whole with lettuce
minced very fine.
To make a Crab Pic— Procure the crabs alive, and put them in holi-
ng water, along with some salt. Boil them for a quarter of an hour or
twenty minutes, accoi*ding to the size. When cold, pick the meat from
the daws and body. Chop all together, and mix it with crumbs of
bread, pepper and salt, and a little butter. Put all this inco the shell,
and brown before the fire. A crab shell will hold the meat of two
crabs.
Minced Crab, — Remove the meat, mince small, and place in a sauce-
pan with a wineglassful of wine, pepper and salt, nutmeg, cayenne, and
two tablespoonfuls of vinegar. Let it stew for ten minutes ; melt a
piece of butter the size of a hen's egg with an anchovy and the yolks
of two e^s ; beat up and mix well ; stir in with the crab, and add
suflBcient stale bread crumbs to thicken ; garnish with thin toast, cut
with a pastry leaf-cutter, or with the claws and parsley. — ^Lobster may
be done thus.
Oysters Stewed. — Take a pint of oysters, gently simmer them in their
own strained liquor. Beard them and add a quarter of a pint of cvoam ;
season with pounded mace, cayenne, and salt ; add two ounces of butter
and a dessert spoonful of flour, then simmer for a short time. Lay Iho
oysters in the dish upon a piece of toast, and pour the sauce over. Tht
cream may be omitted..if thought proper.
To fry Oysters. — Make thick batter of eggs, milk, flour, pepper, and
salt, and dip the oysters singly in the batter ; after which, fry them in
dripping or lard in a frying-pan, being careful that they do not stick
together. A sauce may be used, composed of the liquor of the oysters,
thickened with flour and butter, and seasoned with Cayenne pepper and
a little ketchup.
Mussels may be dressed in the same manner, but several are dipped
together in the batter, by means of a spoon, and so fried together.
Broiled Oysters. — ^Take the largest and finest oysters. See that
your gridiron is very clean. Rub the bars with fresh butter, and set it
over a clear steady fire, entirely clear from smoke ; or on a bed of
bright- hot wood coals. Place the oysters on the gridiron, and when
done on one side, take a f< »rk and turn them on the other ; being care-
ful not to let them bum. Put some fresh butter in the bottom of a
dish. Lay the oysters on it, and season them slightly with pepper
•Send them to table hot.
For Oyster Patties.— Mske some rich puff-paste, and bake it in very
small tin patty-pans. When cool, turn them out upon a large dish
Stew some large fresh oysters with a few cloves, a little mace and cut*
54
HOME COOK BOOK
meg, some yolk of egg boiled hard and grated, a little butter and as
much of the oyster liquor as will cover them. When they have stewed
a little while, take them out of the pan, and set them away to cool.
When quite cool, lay two or three oysters in each shell of puff-pR&te.
To pickle Oysters. Wash four dozen of the largest oysters you can
get in their own liquor, wipe them dry, strain the liquor off, adding to
it a desert-spoonful of pepper, two blades of mace, a table-spoonful of
§alt, if the liquor be not very salt, three of white wine, and four of
vinegar. — Simmer the oysters a few minutes in the liquor, then put
them in small jars, and boil the pickle up, skim it, and when cold, pour
over the oysters : cover close.
Oyster Pie. — Line a deep dish with a fine puff paste. Lay a plate
of the same size over the top, to support the upper crust, which you
must lay on, and bake, before the oysters are put in, ae in the time re-
quired for cooing the paste^ they would be over-done. While the
paste is baking, prepare the oysters. Take their liquor, and having
strained, thicken it with the yolk of egg, either boiled hard and grated,
or beaten thoroughly, and a piece of butter rolled in bread-crumbs.
Season with mace and n'ltmeg. Stew the whole fi\e minutes, or till
well doce. Carefully i-cmove the cover from the pie ; take out the
plate ; put in the oysters, with their gravy ; replace the cover, and send
to table, hot. If you like the pie dryer, put in only half the liquor.
You may make flowers of strips of the paste, and garnish the crust
Clams. — To boil clams wash them well from the loose pand, put
but very little water in the pot, as soon as the shells open they are
done, ta«e them out, wash each one carefully in the liquor, cut off the
black portions, lay them in a saucepan with some of the liquor, a piece
of butter rolled in flour, with a little pepper and vinegar, heat scalding
hot, and serve.
Clams Roasted.— L&j them on a gridiron or hot coals till the shells
open — then take them out and preserve the liquor to serve with them.
To boil Soft-shell Chmis.— When the shells are vrashed clean, put the
clams in a pot with the edges downwards ; pour a quart of boiling
water over them to open the shells ; set them over the fire for nearlj
an hour. When they are done the shells will be wide open ; then
take them out of the shells, trim off the black skin that covers the hard
part ; put thom in a stew-pan with some of their own liquor, to which
add butter, pepper, and salt. Let them boil a few minutes.
To fry Hard'-slieU Clams. — Take the large sand clams; wash them
in their own liquor , beat well the yolks of 4 eggs with a little pepper
and a table-spoonful of fine flour. Dip in the clams and fry them in
butter a hght brown.
Clam Fritters. — Take 50 soft shell clams cut the hard stem of^ and
tzwnine it carefully to see that none of the shell remains on it, wash
'
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HOME 000£ BOOK.
55
tliem well and chop fine, then beat up 2 eggs, add a pint of milk, a little
nutmeg, and as much salcratus as will coyer a shilling, add flour enough
to make a batter, put in the clams, stir well together and fry in lord or
drippings.
Clam P/e.— Take a sufficient number of clams to fill a lai*ge pie-dish'
when opened. Make a Lice paste in the proportion of a pound of fresh
butter to two quarts of flour. Paste for shell-fish, or meat, or chicken
pies should be rolled out double .the thickness of that intended for fruit
pies. Line the sides and bottom of your pie-dish with paste. Then
cover the bottom with a thin beef-steak, divested of bone and fat. Put
in the clams, and season them with mace, nutmeg, and a few whole
pepper-corns. No salt. Add a spoonful of butter rolled in flour, and
some hard-boiled yolks of eggs crumbled fine. Then put in enough of
the clam-liquor to make sufficient gravy. Put on the lid of the pie
(which Uke the bottom crust should be rolled out thick,) notch it hand
somely, and bake it welL It should be eaten warm.
HEATS.
The best apparatus for roasting is the tin oven— or tin kitchen, as it
is generally called ; and the next to this is the open baker, with reflec-
tors, to set before the fire ; but roasting, u. most families of these days,
has degenerated into baking.
In roasting the sirloin or any piece of beef, if an open fire is used
precaution must be taken to prevent its being too close to the fire where
there is much fat, and it is desired to preserve it from being cooked
before the lean, it may be covered with clean white paper skewered
over it ; when it is nearly done the paper should be removed, a little
flour dredged over it, and a rich frothy appearance will be obtained.
The joint should be served up with potatoes and other vegetables ; the
dish should be gamif^hed round the edge with horse-radish scraped
into thin curls. This receipt will suffice for all the other roasting parts
of beef.
Sirloin weighmg ten pounds, will take two hours and a half to roast
it. Rather more time must be allowed in cold than in hot weather-
about twenty minutes to the pound is a safe rule.
Rump of Beef. — This is one of the most juicy of all the joints of
beef. As it is too large to serve whole, generally, cut as much from
the chump end to roast as will make a handsome dish. Manage it an
the sirloin. When boned and rolled into the form of a fillet of veal,
it requires more time.
mm
NMM
•trnf-jHii
M
UOME OOOE BOOK.
\
Beef A-LarMouc. — Remove the bone from a romid, or any pioce of
heet that will stew well. Make a stuffing of bread crumbs seasoned
with sweet marjoram, pepper, mace, nutmeg, and onions, or shalotfc
chopped fine. Mix this together with two eggs well beaten, and add,
if you like, some chopped salt pork. Fill the place from which the
bone was taken with this seasoning, rubbing what is left over the out-
■ide of the meat. Bind, and skewer it well, to secure the stuffing. You
may stick whole cloves into the meat here and there ; or lard it with
fat pork. Cover the bottom of your stewpan wiUi slices of ham, of
Halt pork ; and having put in the meat, lay slices of the ham, or pork,
over it. Pour in about a pint of water ; cover the pan closely, and
bake in an oven six, seven, or eight hours, according to the size of the
piece. Add, if you like, a tea-cupful of port wine, and the same of
mushroom ketchup to the gravy ; but it is very good without win&
This dish is best cold.
Dripping. — Roast beef yields a drippmg, which is a valuable article
in the economy of the kitchen. It should bo removed from the pan
beneaf^h the meat before it becomes overheated, or scorched by the fire,
leaving sufficient for basting. Dripping is prepared for future use in
the following manner : — As taken hot from the dripping-pan, pour it in-
to boiling water, when all particles of cinder or other improper matter
will fall to the bottom, and leave the pure &t on the surface. Coir
feet these cakes of fat, and by heating them in a Jar, placed in a sauco
pan of boiling water, the whole will become a soUd mass, and may be
thus put aside for use. This process not only purifies drippinjz, <)ut
gives it a clear white colour. A little salt m'ost be infused, to amsl in
preserving it.
Beef Heart Roasted. — ^Wash thoroughly, stuff with forcemeat, send
to table as hot as it is possible with currrant jelly sauce ; it will take
Ikbout forty minutes roasting, but this depends upon the fire.
Beef Heart. — Let it be thoroughly well cooked, and the skin remov-
ed. Wipe it daily with a clean cloth, stuff it with veal stuffing ; roasi
two hours and a quarter. Make a brown gravy, as for hare j and serve
with the gravy and currant jelly.
The most pleasant way to the palate of dressing this dish, is to roasf
the heart rather less than two hours, let it get cold, cut it in pieces,
and jug it the same as hare.
To Stew Kidneys. — Cut the kidneys into slices ; wash them, and
dry them with a clean cloth ; dust them mih flour, and fry them with
butter until they are brown. Pour some hot water or beef gravy in-
to the pan, a few minced onions, pepper, and salt, according to taste |
imd add a spoonful or two of mushroom ketihup before dishing. Min-
oed herbs are considered an improvement tc many tastes — cook slow\f
ten or fifteen minutes.
IIOMK COOK B<WK.
5?
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7b Stew a Piece oj Beef or Make Beef Bouilli.—Tuke a piece of
beef J the brisket or rump, or auy othsr piece that will become ten-
der. Put a little butter in the bottom of the stew-pan, and then put-
ting in the meat, partially fry or browr it all over. Then take it out
and lay two or three skewers at the bottom of the pan ; after which
replace the meat, which will be prevented from sticking to the pan by
means of the skewers. Next put in as much water as will cover the
meat. Stew it slowly with the pan closely covered, till done, with a
few onions if required. Two hours are reckoned enough for a piece of
six or eight pounds. When ready, take out the meat, and thicken the
gravy with a Uttle butter and flour. Cut down into handsome shapes a
boiled carrot and turnip, and add them to the liquor ; season with
pepper, and salt, and a little ketchup. Buil all together for a few min
utes, and serve in a hash dish.
To Mince Beef. — Shi«d the underdone part fine, with some of the
fat ; put it into a small stew-pan, with some onion or shalot (a very lit-
tle will do), a little water, pepper, and salt ; boil it till the onion is
quite soft ; then put some of the gravy of the meat to it, and the mince.
Do not let it boil. Have a small hot dish with siprets of bread ready,
and pour the mince into it, but first mix a large ipoonful of vinegar
with it : if shalot-vinegar is used, there will be no i eed of the onion nor
the raw shalot.
To Hash Beef. Do it the same as in the last receipt, only the mea\.
is to be in sUces, and you may add a spoonful of walnut-liquor or ket-
chup.
Observe, that it is owing to boiling' hashes or minces that they get
harft. All sorts of stews, or meat dre&sed a second time, should be
only simmered ; and this last only hot through.
SteaJes — Broiled. — They should not be cut more than three quarteiv
of an inch thick, or they will not be dcTifi well through. Let the grid-
u-on be perfectly clean, and heat and grease it before laying on the
meat. Set it over a bed of ckar bright coals, and when done oi^ one
side turn the steaks with tongs made for the purpose, or a knife and
fork, in a quarter of an hour they will be wel done ; or if you like
them rare, ten or twelve minutes will b*» suflBcient. Pour oflf into a
dish, and save all the gravy that accum..]atis while boiling ; and when
done lay the steaks in a dish, and seas.,^! Lj your taste with pepper,
salt, and butter. Serve hot.
To fry Beef-Steaks. — Cut the steaks as for broiling, and, on being
put into the pan, shift and turn them treruently. Let them be done
brown all over, and placed in a hot dish when finished. Gravy may
be made by pouring a little hot water ini<.» the pan after the steaks are
out, and the fat poured away, with a littk pepper, salt, ketchup, and
flour. The gravy so formed is to be p'ju-ed into the dish with the
%%aks. Serve to ta) lie immediately.
3*
es
HOME COOK BOOK.
If ofltous be required along with the dish, cut them in thin slices
ftod fry them till they are soft. They should be fried after the steaks
and merely with part of the fat in which the beef has been fried.
Beefsteak Pie. — A good common paste for meat-pies, and which
is intended to be eaten, is made as follows : Three ounces of butter,
and one pound of flour, will be sufficient for one dish. Rub the but-
ter well amongst the flour, so as to incorporate them thoroughly. If the
butter be fresh, add a Uttle salt. Mix up the flour and butter with as
much cold water 8S will make a thick paste. Knead it quickly on a
board, and roll it out flat with a rolling pin. Turn the dish upside
down upon the flattened paste, and cut ov shape out the piece required
for the cover. Roll out the parings, and cut them into strips. Wet
the edges of the dish, and place these strips neatly round on t' . edges.
as a foundation for the cover. Then take some slices of tender beef
mixed with fat ; those from the rump are the best. Season them with
pepper and salt, and roll each slice up in a small bundle, or lay them
flat in the dish. Put in a little gravy or cold water, and a Little flour
for thickening. Then, after putting in the meat, lay the cover on the
dish, pressing down the edges closely to keep all tight. If any paste
remain cut or stamp it into ornaments, such as leaves, and place these
as a decoration on the cover.
On taking pies from the oven, and while qmte hot, the crust may bo
glazed with white e^ and water beat together, or sugar and water, laid
on with a brush.
To dressBeef Tongues. — To dress them, boil the tongue tender, it
will take five hours ; always dress them as they come out of the pickle^
onless they have been very long there, then they may be soaked, three*
iT four hours in cold water, or if they have been smoked, and hung
ong, they should be softened by lying in water five or six hours j thejr
should be brought to a boil gently, and then simmer untill tender ;
«7hen they have been on the fire about two hours, and the scum remov-
ed as it rises, throw in a bunch of sweet herbs of a tolerable size, it
will improve the flavour of the tongue.
Tripe. — May be served in a tureen, stewed with milk and onioo till
tender. Melted butter for sauce.
Or fry it in small bits dipped in butter.
Or stew the thin part, cut into bits, in gravy • thicken with flour and
butter, and add a little ketchup.
Or fricassee it with white sauce.
Soused IVipc— Boil the tripe, but not quite tender; then put it in-
to salt and water, which must be changed every day till it is aU used.
"W hen you dress the tripe, dip it into a
fry it of a good brown.
batter of flour and eggs, and
FroME COOK B00&.
69
it in-
uBed.
VEAL.
To Keep Veal. — The first part that turns bad of a leg of vcal, is
Kbere the udder is skewered baci<. The skewer should b^ taken out,
and both that and the part under it wiped every day, by which means
it will keep g:ood three or four days in hot weather. Take care to cut
out the pipe that runs along the chine of a loin of veal, as you do ol'
beef, to hinder it from tainting. The skirt of a breast of veal is like-,
wise to be taken off; and the inside of the breast wiped and scraped,
and sprinkled with a little salt
Leg of Veal. — Let the fillet be cut large or small as best suits the
number of your company. Take out the bone, fill the space with a fine
Btuflflng, and let it be skewen^d quite round ; and send the large side
uppermost. When half roasted, not before, put a paper round the fat ;
and take care ^,o allow a sufficient time, and put it a good distance
from the fire, as the meat is solid : serve with melted butter Doured
over it. — You may pot some of it.
knuckle of Veal— As few people are fond of boiled veal, it may be
well to leave the knuckle small, and take off some cutlets or coUops be-
fore it is dressed ; but as the knuckle will keep longer than the fillet,
it is best not to cut off the slices till wanted. Break the bones, to make
it take less room ; wash it well, and put it into a sauce-pan with three
onions, a blade of mace or two, and a few pepper-corns ; cover it with
water, and simmer till quite ready. In the mean time some macaroni
should be boiled with it if approved, or rice, or a little rice-flour, to give
it a small degree of thickness ; but do not put too much. Before it is
served, add half a pint of milk and cream, and let it come up either with
or without the meat.
Shoulder of Veal. — B«move the knuckle and roast what remains, as
the fillet ; it may or may not be stuffed at pleasure ; if not stuffed
serve with oyster or mushroom sauce j if stuffed, with melted butter. '
To roast Veai,- -The bef.t parts of veal for roasting are the fillet, the
breast, the loin, and vhe shoulder. The fillet and the breast should be
stuffed, particularly the fillet ; the stuffing to be composed of crumbs
of bread, chopped suet and parsley, a little lemon peel, and pepper and
salt, wet with an egg and a little milk. The piece should have a slow
fire at first, and will require longer time to dress than beef or mutton.
Let it be well basted with butter when there is not snflficient dripping
from the joint. The gravy for roast veal is either the usual hot water
and salt, or thin melted butter, poured over the meat.
lo boil Calfs Head. — Clean it very nicely, and soak it in water, that
It may look very white ; take out the tongue to salt, and the brains to
make a little dish; Boil the head extremely tender ; then strew it
CO
noMK COOK HOOK.
over witli crumbs and chopped parsley, and brown them ; or if likod
better, leave one side plain. Serve bacon and greens to eat with it.
The brains must be boiled, and then mixed with melted butter, scald-
ed sage chopped, pepper and salt.
If any of the head is left, it may be hashed next day, and a few
slices of bacon, just warmed and put round.
Cold calf's head eats well if grilled.
Minced Veal. — Cut cold veal as fine as p^ ssible, but do not chop it.
Put to it a very little lemon-peel shred, two grates of nutmeg, some saU,
and four or five spoonfuls of either a little weak broth, milk, or water ;
simmer these gently with the meat, but take care not to let it boil, and
add a bit of butter rubbed in flour. Put sippets of thin toasted bread,
cut into a three-cornered shape round the dish
e-
yeal Cutlets with fine Herbs. — Melt a piece of butter in the fryin[
pan ; put -n the cutlets with salt, pepper, and some spice ; move them
about in the butter for five minutes ; have ready some mixed herbs and
mushrooms chopped finely; sprinkle half over one side of the cutlets,
and, when fried enough, turn and sprinkle them with the other half ;
finish frying, and add the juice of a lemon ; set them round the dish
with the seasoning in the centre.
Ft'ench icay of dressing a akoulder of Veal — Cut the veal into nice
square pieces or mouthfuls, and parboil them. Put the bone and trim-
mings into another pot, and stew them slowly a long time, in a very
little water, to make the gravy. Then put the meat into the dish in
which it is to go to table, and season it with a very little salt and cay-
enne pepper, the yellow rind of a large lemon grated, and some pow-
dered mace and nutmeg. Add some bits of fresh butter rolled in flour,
or some cold dripping of roast veal. Strain the gravv and pour it in.
Set it in a hot dutch-oven, and bake it brown.
To roast Sweet-breads. — Sweet-breads should bo soaked in warm
water, and then blanched by being thrown into boiling water, boiled
for a few minutes, and then put into cold water. They may then bo
larded and roasted or fried, and afterwards stewed in butter with
crumbs of bread, and being of themselves rather insipid, they will be
improved by a relishing sauce and by a large quantity of herbs in the
braise. Skins of lemon put upon the sweet-breads while braising will
heighten the flavor, and keep them white ; which is very desirable
when sent to table with white sauce. The usual sauce witi" which
they are served is butter and mushroom ketchup. They may be roasted
in a dutch-oven.
Calces' Feet. — They shonl J be very clean, boil them three hours, oi
until they a; » tender, serve tlK>m with parsley and butter.
HOME COOK BOOK.
«l
in.
01
Calf ^8 Heart.— Stuff and roafct precieely as beef heart See page 56.
Calf^a hirer roasted. — Wash and wipe it ; then cut a long hole in it
and stuff it with crumbs of bread, chopped anchovy, herbs, a. good dea/
of fkt bacon, onion, salt, pepper, a bit of butter and an e^: sew tlte
liyer up ; then lard it, or wrap it in a vcal-cawl, and rOast it.
Serve with a good brown gravy, and currant jelly.
Cutlets another way — Cut sUces about three quarters of an inch
thick, beat them with a rolling pin, and wet them on both udes with
an egg : dip them into a seasoning of bread-crumbs, parsley, thyme, pep-
per, salt; and a little nutmeg grated ; then put them into papers fouled
over, and boil them ; and have in a boat melted butter with a little
mushroom-ketchup.
Veal Olires. — Take some cold fillet of veal and cold ham, and cut
them into square slices of the same size and shape, trimming the edges
evenly. Lay a slice of veal on every slice of Lam, and spread some
beaten yolk of egg over the veal. Have read v a thin force-meat, made
of grated bread-crumbs, sweet-marjoram rubbed fine, fresh butter, and
grated lemon-peel, seasoned with nutmeg and a little cayenne pepper.
Spread this over the veal, and then roll up each slice tightly with the
ham. Tie them round securely with coarse thread or fine twine ; run a
bird-spit through them, and roast them well. For sauce, simmer in a
small sauce-pan, some cold veal gravy with two spoonfuls of cream
and some mushroom ketchup.
Calves^ Tone^ues. — Wash them well, and put them in hot water for
a short time, in order to take off the hard skin ; lard them here and
there with large pieces of bacon ; put them in a saucepan so as to yield
a little gravy, with two or three large onions and carrots. When the
whole Is well glazed, add some water, salt, a clove, and a sprig of
thyme, and let it simmer very slowly for five hours. Just before serving,
skim the sauce, thicken it with some flour ; open each tongue in half,
BO that it forms a heart shape, and pour the sauce over ; adding to it
either some pickled gherkins sliced, or some mushrooms.
Calves' tongues may, moreover, be prepared like those of oxen.
Potted Veal. — This may be potted as bee^ or thus: — pound cold
veal in a mortar, work up with it in a powder mace, pepper, and salt,
shred the leanest part of tongue very finely, or ham is sometimes used
place in a jar or pot a layer of the pounded veal, and upon that a layei
of the tongue, and continue alternately until the pot is full, seeing that
every layer is well pressed down ; pour over the top melted clarified
butter. If it is desired, and which is frequently done, to marble the
veal, cut the tongue cr ham in square dice instead of shredding jt, bul
care must be taken that they d ) not touch each other or the effect it
destroyed.
'"Sf
62
UOMB COOK BOOK.
Calte^ Brains — Waflli thorn, remove the skin, and scald. l>rj
tlicm well, fry thoin In butter, Horve with nmshroom saiico. Instead
of this when cleaned and scalded, chop thotn flncly, shnmer thom
with ranHhrooinfi, onioni, parsley, sago, and white sonce, seasoa
highly, serve with fHod parsley.
Veal Pie. — Take about two pounds of ycal from the loin, fillet, or
anv odd pieces you may have. Parboil enough to clear it of the scum.
If it is to be done in a pot, make a yery light ps\Pte according to (\\vti<i-
tions for such purposes ; roll it out rather thick ; and having your pot
well greased lav it round the sides, cutting out pieces to prevent thick
folds, as the circle diminishes. Put in a layer of meat, with salt and
pepper. Enrich with butter, or slices of salt pork, and dredge in a
tittle flour. So proceed until you have put all in. Cover with paste,
and cut a hole in the top lor the escape of the steam. Pour in a por-
tion of the water, in which the meat was boiled. Set it over a
slow fire ; watch tnat it does not bum ; and if it get too dry, add more
of the same water, through the hole in the top. If you wish the crust
brown, cover the top with a heater or bake-pan cover. It will be done
in an hour and a half.
If the pie is baJccd make a richer crust, in the proportion of a pound
of butter to two pounds of llour ; put it in a pan, in the same manner
as above ; notch the edges of the paste handsomely and bake about the
same time.
MUTTON.
Roast Leg of Mutton. — Put the leg iiito an iron saucepan with
enough cold water to cover it, let it come to a boil gently, parboil it by
simmering only ; have the spit or jack ready, and take it from the hot
water and put it to the ' re instantly ; it will take from an hour to an
hour and a half if large, and less time if smaU.
Shoulder of Mutton. — Must be well roasted and sent to table with
ckin a nice orown, it is served with onion sauce. This is the plainest
fashion, and for small families the best.
Saddle of Mutton. — This joint like the haunch, gains much of its
flavour from hanging for some period, the skin should be taken oft', but
skewered on agam until within rather more than a quarter of an hour
of its being done, then let it be taken o% dredge the saddle with flour,
baste well. The kidneys may be removed or remain at pleasure, but
the fat which is found within the saddle should be removed previous
to cookmg.
Neck of Mutton. — This dish is most useful for broth, but may bo
made a pleasant dish by judicious cooking. To send it to table merely
boiled or baked is to disgust the partaker of it. When it is cooked as
nOMB COOK BOOK.
63
tliom
msoD
et, or
icum.
ir pot
thick
It and
;o in a
paste,
a por-
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I more
9 cruat
le done
I pound
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in with
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to an
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in hour
[h. flour,
ire, but
Ircvioiui
lay bo
Imerely
akedaa
« single dlhh, first boil It slowly until nearly done, then having mola-
tenod a quantity of bread crumbs and sweet herbs, chopped very Una
with the yolk of an esg, let the mutton be covered with it, and placred
in a Dutch or American oven before the fire, and served when nicely
browned. The breast may be cooked in the same manner.
To boil a L}g of Mutton. — A leg of mutton should be kept four or five
days before boiling. Before putting it into the pot, bend round the
flhank, cutting the tendon at the joint if necessary, so as to shorten the
leg. Two hours of slow equal boiling will be sufficient for a good-sized
leg of mutton. Some persons, to make the leg look white and taHteful,
wrap it tightly in a cloth in boiling ; but this spoils the liquor for broth.
It is not safe to boil vegetables with a leg of mutton, as they are apt to
flavour the meat. Dish the leg with a litttle of the liquor, placing the
lower side uppermost, conveniently for carving. A good leg of mutton
will yield sufficient gravy.
Turaips mashed or whole form the appropriate vegetable to be eaten
with this dish.
Loin of Mutton Stewed, — Remove the skin, bone it, and then roll it,
put it in a stewpan with a pint and a half of water, two dessert-spoon-
fuls of p3rroligneous acid, a piece of butter, sweet herbs, and an onion
or two ; when it has stewed nearly four hours strain the gravy, add
two spoonfuls of red wine, hot up and serve with jelly sauce.
Breast of Mutton. — May be stewed in gravj until tender, bone it.
score it, season well with cayenne, black pepper, and salt, boil it, ana
while cooking skim the fat from the gravy in which it has been stewed,
slice a few gherkins, and add with a dessert spoonful of mushroom
ketchup ; boU it, and pour over the mutton when diished.
Mutton Hashed. — Cut the remains of a cold leg or shoulder of mut-
ton into thin slices, whether fat or lean; flour and pepper well and
leave on the dish. Boil the bones, well broken up, with a few onions
minced well, add some salt, a little mushroom ketchup and the hashed
meat ; warm over a slow Are, but do not let it boil ; then add port wine
and currant jelly, or omit, as you please. If the former, it will impart
a venison flavour, if the latter method is adopted it will be plain.
To Dress Mutton Hams, — Soak the ham for five or six hours in cold
spring water unless it has only recently been cured, then cne hour
will sufiice ; put it into cold water, boil gently ; it '.vill be done in two
hours and a half. It is eaten cold.
To Boil a Sheep's Head. — Soak and wpsh the head in cold water
taking care to remove all the splinters of the bones, and to clean tlie
brains tnoroughly of all the skin and blood. Put it into a saucepan,
cover it with lukewarm water and a good spoonful of salt ; let it bou
tery gently, skimming it well from time to time. "When it has boiled
MM*
9^
UCME COOK BOOK.
about an hour, take off aV. the iat ; and having cut vp a good si^ed onion
two turnips, a carrot, a small head of celery, tind a sprig or two of
Earsley, put them into the broth with a little thyme and a crust of
read toasted brown ; cover up the saucepan, and let the broth simmei
gently for an hour and a half when the head will be done. Serve il
up with the brains chopped up in melted butter, poured over it, ana
turnips in another dish. SeiTe the broth, which will be excellent, iii
a tu?een.
To Fry Mutton Chops. — They require to be cut in the same manner
as for broiling, and may be dressed according to the preceding direc-
tions for steakis. None cf the grease which flows from the chops is to
be used along with them, and the whole must be poured away before
preparing the gravy.
To Broil Mutton Chops. — Mutton-chops should not be broiled on too
fierce a fire, otherwise the fat will cause the fire to flare, and che chops
will be smoked and blackened. Pepper them and salt them the same
as beefsteaks ; but, unlike those, mutton chops require constant turning ;
they should not ^ 3 overdone.
When they are done enough, lay them in a hot dish and sprinkle
the. a .with salt ; they require no butter, the chops being sufficiently
fat.
Irish Stew. — Put two pounds of breast of mutton into a pot, with a
pint and a half of water and a pinch of salt ; let it stew gently for an
hour ; then take off all the fat ; take out the meat and cut it into smaU
pieces ; have ready four pounds of potatoes, pared and cut in halves ;
three or four good sized onions, peeled and sliced, and pepper and salt
mixed in a cup. When you have taken the fat oi. the brotb as closely
4U possible, put in a layer of potatoes ; then sprinkle two or three pieces
of meat with the pepper and .salt, and lay them on the potatoes, then
a layer of the sliced onions, then another layer of potatoes, one of mut*
ton, then one of onions, and so on till the whole is in. Cover close
and let it stew very gently for another hour, shaking it frequently
that it may not bum.
To Broil Kidneys. — Split them through lengthways and run an iron
skewer through them to keep them flat j pepper them, and broil them
over a clear fire. They should be lightly done. Serve them in a xoey
hot disli, sprinkle them with salt, and put a bit of butter on each.
»(*.- f. ----»»'
HOME COOK BOOK.
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.. -' '.■.■-'-... LAMB.
To Roast Lamb. — Lamb requires to be well roasted, as, if not siiflB-
eiently done, it will fail to acquire that delicate taste so |)ecu]iar to it.
It is commonly dressed in quarters. Lamb should be well jointed or
chopped by the butcher as it is such a deUcate sort of meat, that it
becomes altogether disfigured, if the carver is compelled to hack and
pull it in pieces. In roasting, baste with its own dripping, and after
pouring oif all the fat, serve it up in a hot dish with the gravy that
remains after the fat is poured off. In serving up a fore-quarter, tho
cook should divide the shoulder neatly from the ribs, and after squeez-
ing the juice of half a lemon on the ribs, cover the shoulder closely
over again. It is usual to send up with lamb, mint-sauce in a tureen.
To Roast a Shmiider of Lamb {savoury). — Score the joint with cuts
an inch deep, rub it ov with butter first, theu season it with pepper
and salt, and sweet-herbs ; rub over these the yolk of an egg, and roll
it in bread-crumbs ; roast i* a light brown. When suflicicntly cooked
pour off the fat in the dripping-pan, and make a gravy of that which
remains, seasoning with pepper and salt, tomato or mushroom-ketchup,
the grated rind and juice of a lemon, thickened with a little flour. Put
'he lamb on a clean hot dish and pour the gravy over it.
• To Boil a Leg of Lamb. — A leg of lamb is a delicate dish when nice
*T boiled. If whiteness is desirable, wrap it in a clean cloth ; only the
jquor will then be spoiled for broth. Boil one of five pounds gently
for about an hour and a half. When you dish it, cut the loin into
chops, fry them, and lay round it. Sauce, plain melted butter, or pars-
ley and butter.
To Fry Lamb Chops. — Lamb chops may be either simply fried in
the same manner as mutton chops, or dressed with egg and crumbs
of bread (but with no parsley), as in the case of cutlets. Gravy made in
the pan, as for fried steaks.
A very nice dish. — Take the best end of a neck of lamb, cut into
steaks, and chop each bone so short as to make the steaks almost
round. Egg, and strew with crumbs, herbs, and seasoning ; fry them
of the fine!>t brown ; mash some potatoes with a little butter and
cream, and put them into tho middle of the dish raised high. Then
place the edge of one steak on another with the small bone upward
all round the potatoes.
mfmmmmmm
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HOME COOK BOOK.
'..;^^ :'>^^,.;< ■' ; ■ VENISON. ._.'■'
To "keep Venison, — Keep the venison dry, wash it with milk and
water very clean, and dry it with clean cloths till not the leant damp
remains ; then duet pounded ginger over every part, which is a very
good preventive against the fly. By thus mans^ing and watching, it
«^ill hang a fortnight. When to be used, wash it with a little luke-
warm water, and dry it. Pepper is likewise good to keep it.
Roast Venison. — A haunch of buck will take three hours and a half
or three quarters roasting ; doe, only three hours and a quarter. Ven
ison should be rather under than over done.
Spread a sheet of white paper with butter and put it over t' -t,
first sprinkling it with a little salt ; then lay a coarse paste on strong
paper and cover the haunch, tie it with fine pack-thread, and set it at
a distance from the fire, which must be a good one. Baste it often j
ten minutes before serving take otF the paste, draw the meat nearer
the firc, and baste it with butter and a good deal of flour to make it
froth up well.
Gravy for it should be put into a bo»t^ and not into the dish (unless
the venison has none,) and made thus : — Cut off" the fat from two or
three pounds of a loin of old mutton, and set it in steaks on a gridiron
for a few minutes, just to brown one side ; put them into a sauce-pan
with a quart of water, cover close for an hour, and simmer it gently ;
then uncover it and stew till the gravy is reduced to a pint. Season
with onlv salt.
Currant-jelly sauce must be served in a boat.
To prepare Venison for Pasty. — Take the bones out, then season
and beat the meat, lay it into a stone jar in large pieces, pour upon it
some plain drawn-beef gravy, but not a strong one ; lay the bones on
the top, then set the jar in a water-bath, that is, a saucepan of water
over the fire, simmer tliree or four hours, then leave it in a cold place
till next day. Remove the cake of fat, lay the meat in handsome
pieces on the dish ; if not sufficiently seasoned, add more pepper, salt,
or pimento, as necessary. Put some of the gravy, and keep the re-
mainder for the time of serving. If the venison he thus prepared, it will
not require so much time to bake, or such a very thick crust as is usual,
and by which the under part is seldom done through.
Ven'son Pasty. — A slionl ler b.med ma'es a good pasty, but it
must be well Uaten anil seasonci. and the want of fat supplied by
tliat of a fine well iiimg h-in of mutton, steeped twenty-four houi-s in
e(|nal parts of ripe vinegar and port. Tlie shoulder behig sinewy, it
will be of a Ivantaji'e to rub it well with sujiar for two or three days,
and when to be used, wi;)e it perfeetlv clean from it, and the wine.
A niistaue used to prevail that venison could not be baked too much
but as above dii'ceted, three or fuiir hours in a slow oven \\\\\ be quite
sulficieut to make it tender, and the favor will be i)reservcd Either
HOME CODK r<)OK
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ID a iiioulder or side, the meat must be cut in pieces, and laid with fat
between, that it may be proportioned to each f)erson without breaking
up the pasty to find it. Lay some pepper and salt at the bottom of
the dish, and some butter ; then the meat nicely packed, that it may
be sufficiently done, but not lie hollow to harden at the edges.
The yenison bones should be boiled with some fine old mutton — of
this gravy put half a pint cold into the dish, then lay butter on the
venison, and cover as well as line the sides with a thick crust, but do
not put one under the meat. Keep the remainder of the gravy till
the pasty comes from the oven ; put it into the middle by a funnel,
quite hot, and shake the dish to mix well. It should be seasoned with
pop^r and salt.
To stew cold Venison. — Cut the meat in small slices, and put the trim-
mings and bones into a saucepan, with barely enough water to cover
tliem. Let them stew two hours. Strain the liquor in a stew-pan j
add to it some bits of butter rolled in flour, and whatever gravy was
left of the venison. Stir in some currant jelly, and let it boil half an
hour. Then put in the meat, and k eep it over the fire long enough to
htat it through, but do not let it boil.
Minced Venison, or Hash. — Chop up the meat in small pieces, put
them by and ma > e gravy with the remaining parts, or some veal or
mutton broth will do. Add some butter rolled in flour, and flavor
with currant jelly. Put in the venison, and let it simmer till perfectly
warmed through.
PORK.
To roast Pork. — Pork requires a longer time in roasting than any of
the precediuj meats. When stuffing is to be used, it must be com-
posed of chopped sage and onion, pej-per and salt. The pieces sh<juld
be neatly and well scored in regular stripes on the outer skin, to
enable the carver to cut slices easily. Before putting to the fue, rub
the s in with sa'ad oil, to jr-event its b istering, and baste very fre-
qnently. The basting may be done by inibbing it with a piece of
butter in a muslin bag, when there is not enough of dripping. The
gravy for pork may be tlie same as for other joints, hot water and salt
pom-ed over it on the dish. It is considered an improvement to have
apple-sauce served in a small tureen, as it assi.^ts in overcominj; the
richness or lusciousness of the meat, and imparts a slight aciclulous
flavor.
To boil fresh Pork. — ^Take a flat blade-bone of country pork, take
out the hone, and put veal stuffing in its place, wrap it in a clefin cloth
ftud put it ill a saucepan of boiling water with a httle £ait j let it boil
v^
HOME COOK BOOK.
filowly for about an hour and a half, or an hour and three quarters, ac-
cording to the size : it should, however, well be done. Serve it up with
parsley and butter poured over it plentifully. Tliis is a most ri "h, aud
at the siiinetiine a most delicate dish, equal to boiled fowl and pickled
pork, whic' i, indeed, it greatly resembles.
To Bo il Pickled Pork. — Having washed and scraped it, put it into
boiling water wi'h the skin-side uppermost. If it be thin, a piece of
four pounds will ue done in less than an hour; a leg of eight pounds
will take three hours. Pork should be done enough ; but if boiled too
fast or too long, u will become jelly. Keep the pot well skimmed, and
send it to table with peas-pudding and greens. Some persons like
carrots, parsnips also.
To Boil Bacon and Beans. — These must be boiled separately, other-
wise the bacon will spoil the color of the beans. Soak the bacon for an
hour Oi two in cold Avater, trim and scrape it as clean as possible, and
j)Ut it into enough cold water to cover it : sot it over slow fire, so that
it will be half an hour before it comes to a boil ; then skim it and let
it boil gently till done. Two or three pounds will require an hour and a
liiilf after it boils ; the hock or gammon, being thick, will require moro
time. When done enough, strip otf the rind ; and your beans in the
meanthne having been boiled and strained, put them into a daep dish,
lay the bacon upon them, and send them to table, with parsley aiid
butter in a boat.
To boil a Ham. — If the ham has been long cured, soak it in cold wa-
ter for from tv.'elve to twenty hours. Scrape it and put it into a large
vessel to boil, with plenty of ''old water, aud let it simmer gently
from three to four or five hout», according to the size. A ham of
twenty pounds will require four houi-s and a half. Skim the pot fre-
quently to remove the grease as it rises. When done, strip oflf the rind,
and strew bread-raspings over the top side, then set it before the fire,
or in the oven, to dry and brown. Some persons prefer to bake a ham ;
it is then necessary, after soaking and scraping, to enclose it in a paste
o^ flour and water before sending it to the oven.
To broil Ham. — Cut the ham about the third of an inch thick, and
broil it very quickly over a brisk fire ; lay it on a hot dish, pepper it
and put on it a good lump of butter.
Roast Pig. — Soak in milk some light bread, boil some sage and onions
jn plenty of water, strain it oft' and chop it very fine, press the milk
from the bread, and then mix the sage and onion with pepper and salt,
in the bread put the yolk of an e<:g to bind it a little, put this in the in-
side of the pig, rub the pig over with milk and butter, paper it, roast it
a beautiful brown, cut oil" the head before it is drawn from the spit, and
BOMB COOK BOOK.
09
iers, ao*
up with
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:pit, and
^i
likewise cut it down the back and then you will not break the skin;
take out the spit, cut off the ears from the head, and crack tlie bone
and take out the brains, put them in a stewpan with all the inside stuf-
fing and a little brown sauce ; dish the pig, the back outside, and put
the sauce in the middle, and some in a 'boat, the ears at each end.
Piy» Read Baked. — Let it be divided and thoroughly cleaned ; take
cut the brains, trim the snout and ears, bake it an hour and a half,
wash the brains thoroughly, blanch them, beat them up with an egg,
pepper and salt, and some finely cut or powdered sage, and a small
piece of butter, fry them or brown them before the fire ; servo with
the head.
Pig^s Head Boiled. — This is a more profitable dish though not so
pleasant to the palate: it should first be salted, which is usually done
by the pork butcher; it should be boiled an hour and a quarter; it must
boil gently or the meat will be hard ; serve with vegetables.
To fry Pork Ch&ps. — Pork chops should be cut rather thin, and be
thoroughly dressed. They may be either simply fried in the same
manner as chops, or fried after being dipped in egg, and sprinkled with
crumbs of bread, and sage and onion finely chopped. No gravy is
expected with pork chops. If any sauce be used, it must be apple
sauce.
Cheshire Pork Pie. — Take the skin of a loin of pork, and cut the loin
into steaks, season with salt, pepper, and dried sage. Make a good
crust, line the dish with it, and put in a layer of pork, then a layer of
sliced pippins dipped in sugar, then another layer of pork, cover in the
pie and bake in a moderate oven.
To fry Pork Sausages. — All sausages are fried alike, and require to
be dressed very slowly. Before being put into the pan, they should
be pricked in several places with a fine fork, to prevent their bursting
by the expansion of the air within.
It is common in England to bring fried sausages to table neatly laid
out on a fiat dish of mashed potatoes. The sausages and potatoes are
helped together. They may also be laid in links on toasted bread, and
garnished with poached eggs around the dish.
Fried siusages are sometimes used for garnishing roast turkey.
To Pickle Pork — The quantities proportioned to the middlings of a
pretty krge hog, the hams and shoulders being cut oil'.
Mix, and pound fine, four ounces of saltpetre, a pound of coarse eu
gar, an ounce of sal-prunel, and a little common salt ; sprinkle the
pork with salt, and drain it twenty-four hours : then rub with the
above ; pack the pieces tight in a small deep tub, filling up the spaces
with common salt. Place large pebbles on the poik, to prevent it fruin
Bwimmmg in the pickle which the salt will produce. If kept from air
it will continue very fine for two years.
wmmmmmmmmmiimmmm
70
HOME COOK BOOK.
Sausages. — Chop fat and lean of pork together ; season il with sa^
pepper, and salt, and you may add two or three berries of allspice : half
hLl hogs' guts that have been soaked and made extremely clean : or the
meat may be kept in a very small pan, closely covered ; and so rolled
and dusted with a very little flour before it is fried. Serve on stewed
red cabbage, or mashed potatoes put in a form, brown and garnish with
the above ; they must be pricked with a fork before they are dressed
or they will burst.
Head Cheese. — Take some tongues, feet, and head of tender pork —
and any fragments of meat on hand, clean, and scrape as for souse,
boiling till the meat falls off, chop it small flavor to taste, mixing it in
well, put in a forcer or cheese hoop, and press, with plate on top and a
weight over ; in two or three days it will be ready for use.
Soused Pig 8 Feet. — ^Take the ears, feet, and upper part of the head,
■crape clean, boil until the meat is tender, take it up ; so flavor properly
— and put into pure vinegar, spice as you like. Put it in ajar and
Ijeep closely covered. Tripe can be pickled in the same way.
Jelly of Pig^s Feet and Ears. — Clean and prepare as in the last
article, then boil them in a very small quantity of water till every bone
can be taken out ; throw in half a handful of chopped sage, the same
of parsley, and a seasoning of pepper, salt, ai^ mace, in fine powder •,
simmer till the herbs are scalded, then poui the whole into a melon
form.
GENERAL DIRECTIONS FOR CURING MEATS, kO.
To make a Pickle that will Keep for years, for Hams, TongueSj or
Beef, if boiled and skimmed between each parcel of them.
lo two gallons of spring-water put two pounds of coarse sugar, two
pounds of bay and two pounds and a hah' of common salt, and half a
pound of saltpere, in a deep earthen glazed pan that will hold four
gallons, and with a cover that will fit close. Keep the beef or hams
as long as they will bear, before you put them into the pickle ; and
sprinkle them with coarse sugar in a pan, from which they must drain.
Rub the hams. &c. well with the pickle, and pack them in close ; put-
ting as much as the pan will hold, so that the pickle may cover them.
The pickle is it not to be boiled at first. A small ham may lie fourteeii
days, a large one three weeks ; a tongue twelve days, and beef in pro
portion to its sizr They will eat well out of the pickle without drf
HOME OOOE BOOS.
n
or
two
ilfa
four
hams
and
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Ing. When they arc to be dried, let each piece be drained over thtt
pan ; and when it will drop no longer, take a clean sponge and dry it
thoroughly. Six or eight hours will smoke them, and there should h»
only a little sawdust and wet straw burnt to do this ; but if put into
a chimney, sew them in coarse cloth and let them hang a week.
To cure Hams. — Hang them a day or two ; then sprinkle them with
a little salt, and drain them another day ; pound an ounce and a hai..
of saltpetre, the same quantity of bay-salt, half an ounce of sal-prunel,
and a pound of the coarsest sugar. Mix these well ; and rub them into
each ham every day for four days, and turn it. If a small one turn it
every day for throe weeks j if a lai^ one, a week longer ; but do not
rub after four days. Before you dry it, drain and cover with bran.
Smoke it ten days.
Another way. — Choose the leg of a hog that is fat and well-fed ;
hang it as above ; if large, put to it a pound of bay salt, four uimces of
saltpetre, a pound of the coarsest sugar, and a handful of common salt,
all in fine powder, and rub it thoroughly. Lay the rind downwards,
and cover the fleshy parts with the salts. Baste it as often as you can
with the pickle, the more the better. Keep it four weeks, turning it
every day. Drain it, and throw bran over it ; then hang it in a chun-
oey where wood is burned, and turn it sometimes for ten days.
Another way. — Hang the ham, and sprinl- le it with salt as above:
^hen rub it every day with the following, in fine powder : half a pound
of common salt, the same quantity of bay-salt, two ounces of saltpetre,
and two ounces of black pepper, mixed with a pound and a half of trear
cle. Turn it twice a day in the pickle, for three weeks. Lay it into a
pail of water for one night, wipe it quite dry, and smoke it two or three
weeks.
Another way that gives it a high flavor. — When the v/eather will
permit, hang the ham three days ; mix an ounce of saltpetre, with a
quarter of a pound of bay-salt, the same quaiftity of conimon salt, and
also of coarse sugar, and a quart of strong beer ; boil them together,
and pour them immediately upon the ham ; turn it twice a day in the
pickle for three weeks. An ounce of black pepper, and the same quan-
tity of allspice, in fine powder, added to the above, will give still more
flavor. Cover it with bran w hen wiped, and smoke it from three to
four weeks, as you approve : t>.e latter will make it harder and give it
more of the flavor of Westphalia. Coarse wrap, if to be smoked where
there is a strong fire.
A method of giving a still higfier flavor. — Sprinkle the ham with
ealt, after it has hung two or three days ; let it drain ; make jl pickle
of a quart of strong beer half, a pound of treacle, an ounce oi coriander
seeds, two ounces of juniper-berries, an ounce of pepper, the samo
quantity of allspice, an ounce of saltpetre, half an ounce of sal-prunel,
ft handful of common salt, and a head of shallot, all pounded or cut
fine. Boil these all together a few minutes, and pour them over the
72
HOME COOK BOOK.
hftm : this quantity ib for one of ten pounds. Rub ana turn it every
day, for a fortnight ; then sew it up in a thin linen bag', and smoke it
three weeks. Take care to drain it from the pickle, and rub it in brao.
before drying.
To cure Mutton Ham. — Cut a hind-quarter of good mutton into tb*
shape of a ham, pound 1 oz. of saltpetre, with 1 lb. of coarse salt, and
4 oz. of brown sugar, rub the ham well with this mixture, taking care
to stuff the whole of the shank well with salt and sugar, and let it lie
a fortnight, rubbing it well with the pickle every 2 or 3 days ; then
take it out and press it with a weight for 1 day ; smoke it with saw-
dust for 10 or 15 days, or hang it to dry in the kitchen. If the ham
Is to be boiled soon after it has been smoked, soak it 1 hour, and if it
has been smoked any length of time, it will require to be soaked sev-
eral hours. Put it on in cold water, and boil it gently 2 hours.
Hog^a Lard. — Melt it with great care in a jar, put into a kettle of
^ater, set on the fire to boil, adding to the lard a sprig of rosemary'
v^hile melting ; then run it into small clean bladders.
Suet and brd keep, better in tin than in earthen vessels ; suet may
^ kept for a year, if chopped, packed in tin, and covered with treacle.
POULTEY.
To Roast a Turkey. — Having picked, drawn, and singed the turkey,
uniBS it according to previous directions for trussing fow s. Stuff the
breast with rich veal stuffing, adding a little sausage-meat ; sew up the
neclc. Cover the breast with buttered paper to preserve it from
•corching, and roast it to a fine brown. Baste it well with butter ;
and a little while before It is done remove the paper and allow the
breast to brown. A good-sized turkey will require roasting from an
horn and a half to two hours. You must have plenty of good gravy in
the dish, and garnish with lemon. Serve with bread -sauce.
To Boil a Turkey. — A boiled turkey is a most delicate and excellent
dish, and requires to be dressed with extreme care. Clean the turkey
from feathers and stumps, and singe off the hairs, taking care not to
blacken the skin. Draw and wipe it inside with a clean dry cloth;
cut off the legs at the first joint ; draw out the sinews j then pull down
the skin and push the legs inside ; cut the head off c ose to the body,
leaving the skin long, and draw out the craw. Make a good veal-stuff-
ing and put it into the breast, leaving sufficient room for the stuffing
to swell ; then draw the skin of the breast over the opening and sew it
neatly across the back, so that when the turkey is brought to tabic no
sewing will appear. Place the gizzard in one wing and the liver in
the other ; turn the wing on the back and fix them to the sides with
"IWfl
UOME COOX BOOK,
n
* skewer ; wrap it m a cloth dR'dgcd with flour, ami put ii into a pot
of warm water, in sufficient quantity to keep the turkey always cov-
ered. SKim it whiic boiling A small, young turkey will not take
more than an hour and a half to boii it ; a large one about two hourg
h:i(1 a ha X When done place it in a hut dish, and pour a little sauce
over the breast. Send up oyster-sauco, or parsley anil butter, in a
tureen. Some cooks make the stuffing of chopped bread and butter
oysters, cream, and the yolks of eggs.
Ptdled Turkey. — Divide the meat of the breast by pulling instead
of cutting ; th*n warm it in a spoonful or two of whit«3 graTj*, and a
lif,tle cream, grated nutmeg, ualt, and a little flour and butter j do not
boil it. The leg should be seasoned, scored, and broiled, and put into
the dish with the above round it. Cold chicken does as well.
Turkey Patties. — Mince some of the white part, and with grated
lemon, nutmeg, salt, a very little white pepper, cream, and a very little
bit of butter warmed, fill the patties.
To Roast Goose. — Pick, draw, and singe the goose well. Cut off ita
head and neck. Take off' the feet and legs at the first joint ; also, take
off the wings at the first joint. The portions of the legs and wings
that are left are skewered to the sides. Stuff with chopped sage and
onion, and crumbs of bread, with pepper and salt. The skin of the
neck must be tied securely, to prevent the gravy from running out.
Paper the breast for a jhort time. A goose does not require so muc'
basting as fowl or turkey, for it is naturally greasy. It will require
from two hours to two hours and a half in roasting. It ought to be
thoroughly done. Serve with gravy sauce and apple sauce. The liver,
gizzard, head, neck, feet, and the pinions of the goose, form what is
termed the giblets, and compose a good stew or pie.
Green-Goose Pie. — Bone two young green geese, of a good size ; but
first take away every plug, and singe them nicely. Wash them clean j
and season them high w.Uh salt, pepper, mace, and allspice. Put one
inside the other ; and press them as close as you can, drawing the legs
inwards. Put a gooa deal of butter over them, and bake them either
with or without crust ; if the latter, a cover to the dish must fit close
to keep in the steam. It will keep bng.
«
To Stew a Goose. — Truss the goose as for boiling, cover it with ba-
con, and tie it up ; cover the sauce-pan with bacon ; put in a sprinkle
of sweet herbs : a carrot cut in dice and two bay leaves ; lay in the
goose and giblets ; cover with bacon ; moisten with as much stock as
will cover the goose ; let it boil, cover with buttered paper and a close
cover, and set it on a hot hearth, with fire over it ; give ii an hour and
a half. Serve it^with onion or apple sauce.
74
BOME COOK BUOE.
To Roast Duels. — Pick, draw, and singe them. Cut off the henrf,
dip f,he feet in boiling water to remove the yellow skin ; tnia3 them
plump, turning the feet flat upon the back. Stuff the same as gooHe,
and sen'e with gravy and apple sauce. An hour will roast a duck*
Cireen peas, usually accompany roast duck.
Stewed Duck with Green Peas. — Put a deep stew-pan on the fire
with u piece of fresh butter ; singe the duck ; Hour it, and put it in the
stewpan to brewn, tnraing it two or three times ; pour out the fat, but
let the duck leuiain in the pan ; put to it a pint of good gravy, a pint
of peas, two lettuces cut small, a bundle of sweet herbs, and a little
pcp])er and salt ; cover close, and let them stew half an hour. Give
the pan a shake now and then. When they aie just done, gi*ate in a
little nutmeg and a little beaten mace, and thicken it with a piece of
butter rolled in flour; shake it uU together for a few minutes ; then
take out the sweet herbs, lay the duck in a dish, and pour the sauce
over it. Garnish with m-nt, chopped fine.
Potted Sea-Ducka. — Parboil the gizzards, livers, and hearts ; chop
them fine ; mix with bread-crumbs and butter, seasoned with pepper
and salt, and if you like, a little inced onion and sage. Fill the bod-
ies and crops with the stuflng, and sew them up. Then have ready a
pot with some boiling water in it, and a couple of sticks laid across, in
the form of an X, so as not to touch the water. Lay the ducks on
these ; place them over the fire, and let them remain till quite tender,
keeping the pot closely covered, so as to prevent the escape of the savor
with the steam.
Next lay slices of parboiled pork on the bottom of a clean pot ; lay
the ducks in ; cook, and tui*n, till of a fine brown. Make gravy as foi
other poultry, and serve with currrant jelly.
Roast Chickens. — Observe the previous directions as fo?- roasting tur-
key ; and if you wish to do several at once, put the spit through tho
bodies the other way. To roast chickens takes about an hoar. If they
are small they will do in three quarters of an hour.
Boast Chicken — another way. — Draw, singe, and truss the chickenj
and put it between some slices of bacon ; take care to tie up the legs on
the spit, so that they be kept firm ; baste it with its own gravy ; when
done to a point, (i. e. half an hour,) serve with cresses rotmd it, sea-
oned with /inegar and salt.
Oiickep Friiassee. — Half boil a chicken in a little water, let it cool,
then cut it '^i), and simmer in a gravy made of some of the water in
which it was boiled, and the neck, head, feet, liver, and gizzard stewed
well together. Add an onion, a faggot of herbs, iie])pei and salt, and
thicken with bntter rolled in fiour added to the stiained liquor vith
„.*ii«*S-
nOME COOK BOOK.
75
I)
In
a little nutmeg, then give it a boil, and add a pint of rrcam, h\t over
the lire, but do not let it boil. Put the hot chicken into a dish, pour
tiie Bauce over it, add some fried forcemeat balls, and ganiisb with sli
ces of lemon.
Boiled Fowls. — Flour a white cloth, and put the fowls in cold water
l()t them bimmer three quarters of an hour, serve with parsley and but-
ter, or oyster or celery saiice. The fowls may be covered with a white
sauce if sent cold to table.
Boiled Fowls with OysU-^s. — Take a young fowl, fill the inside with
oysters, ]»ut it into ajar awd plunge the jur in a kettle or saucepan of
water. Boil it for one hour and a half. There will be a quantity of
grnvy from the juices of tfe fowl and oysters in tiie jar; laake it into
a white sauce, with the ad<lition of egg, cream, or a little flour and but-
ter ; add o\ sters to it, or w^rve it up plain with the fowl. The gravy
that comes from a fowl dressed in this manner will be a stiff jelly the
next ilay ; the f()wl will 1 e 'very white and tender, and of an exceeding-
ly fine tlavor.
Ciucken Pie. — Wash and rut the chicken (it should be young and
tender,) in pieces, and put it 'n s, du-h ; then season it to your taste with
salt, pepper, a blade or two of mact, and some nutmeg. When your
paste is ready for the chicken, put it in, and fill it aDout two- tliird?
with water; add several lumps of good sweet butter, and put on X\\9
top crust. A i)ie with one chicken will require from one hour to threo
quarters of an hour to bake.
Fowl, Cold, to dress. — Take the remains of a cold fowl, remove the
skin, then the bones, leaving the flesh in as large pieces as possible ;
dredge with flour, and fry a light brown in butter : toss it up in a good
gravy well seasoned, thicken with butter rolled in flour, flavor with
lemon, and serve hot with isippets.
Chicken Currie. Cut up the chicken raw, slice onions, and fry both
m butter with great care, of a tine light brown ; or, if you use cliick-
8ns that have been dressed, fry only the onions. Lay the jomts, cut
into two or three pieces each, into a stew pan, witli a veal or mutton
gravy, and a clove or two of garli'ck. Simmer ti' ilic chicken is quite
tender. Half an hour before you serve it, rub smooth a spoonful or
two of curi'ie-powder, a spoonful of flour, and an ounce of butter ; and
add this, with four large spoonfuls of cream, to the stew. Salt to yovur
taste. When serving, squeeze in a little lemon.
Fowl Broiled. — Separate the back of the fow^ and lay the two side*
open, skewer the wings as for roasting, seaiBOP well v/ith p«pper and
salt, and broil ; send to table with the inside of tne fovt 1 to the suriaca
of tlie dish ; it is an admirable brealiiae) dish when a jouraey is to tie
peiformcd.
70
IIOMK COOK DOOK.
CJUrhn Frici9t» leith Green Com.— Cut tho corn from the cob
cover with wak-r and §tcw until nearly done — cut up your chicken,
put it in with tho coni, and let them simmer fur half an hour. Put in
a little pepper t;nd a tea cup of cream or milk, thicken with iluur, stir
In aome butter- -put youi bait in ast.
To Roast Partrulgea. —^Vkk, draw, singe, and clean them the sam
as fowls. Make a slit in tlie nock and draw out the craw ; twist thfi
neck round tho wing and bring the head round to tho side of the breast.
Ttio legs and wings ai'e trussed the same as fowls, only the feet aro
leit on and crossed over oue another. Put them down to a clear iii-e
and haste well with butter. W hen about half done, dust a little flour
over them ; let them be nicely browned. They will require to roast
from twenty minutes to half an hour each. Serve on toasted bread
di[>ped in the gravy, with gravy and bread-sauce.
To Roast Pigeons.— VXcV^ draw, and trass them, keeping on the feet
^hop the liver with some parsley, add crumbs of bread, j^opper, salt,
and a httle butter; put this stuffing inside. SUt i}ne of the legs, ana
slip the uther through ii ; skewer and roast them lialf an hour ; baste
them well with butter. SciTe with brovvu gravy in a boat and bread-
sauce,
Pigeons in Jelly. — Make some jelly of calfs foot, or if you have the
liquor in which a knuckle of veal has been boiled, it will answer the
same purpose ; place it in a stewpan with a bunch of sweet herbs, a
blade of mace, white pep[H>r, a slice of lean bacon, some lemon peel,
and the pigeons, which, being trussed and their necks propped up to
make them appear natural, season to your palate. Bake them ; when
they are done remove them from the liquor, but keep them covered
close, that their color may bo preserved. Remove the fat, boil the
whites of a couple of eggs with the jelly to clear it, and strain it ; this
is usually done by dipping a cloth into boiling water, and straining it
through it, as it pievents anything like scum or dirt sweeping through
the strainer. Put the jelly rough over and round the pigeons.
To roast Snipes or Woodcocks. — These are not drawn. Spit them
on a small bird-spit, flour and baste them with a pieco of butter, lay a
slice of bread toasted brown in the dish, and set it under the snipes
for the trail to drop on. When they are done enough, take them up
and lay them on a toast, tlave ready, for two snipes, a quarter of a
pint of good gravy and butter ; pour it into a dish, and set it over a
chofing-dich for a few minutes. Oaruish with lemon.
To roast a Rabbit. — Having drawn and skinned it, wash it in waim
water, dry it, tniss it, and stuff it as follows — Beef-suet chopped fine;
a few bread-crumbs; a little thyme, marjoram, and savory; a little
grated leraon-pecl, [Hipper and salt, mixed together with an egg ; put
it into tho belly of tho rabbit and sew it up. Suspend it before t
good hvG, and do not put it too close at first baste it well with but
UOMR COOK BOOK.
77
l»r or veal diippinp, and dredpe it two or tlirce time* with flou/.
When it i» sufHcit'ntly roasted place the rabbit in a hot dish: put a
little water in a saucepan, a lump of butter rolled in flour, and pour
the gravy in from the dripping-pan j give it a boil up and \iOdv it over
♦he rabbitt
To stew Rabbits.— VTash the rabbits well ; cut them in }>i'>res, ur<J
put them in to Bcald for a lew minutes. Melt a piece of UitU'r ii
which fry or brown the rabbits for a short time. When s'iidiU;
browned, dust in some flour ; then add as much gravy or hot wat«.'V a»
will make suiHcient soup. Put in onions, ketchup, pepper and bail, lui
cording to taste. Stew for an hour slowly.
GRAVIES.
General Directions Respecting Gravies. — Gravy may be madi
quite as good of the skirts of beef, and the kidney, as of any othc
meat, prepared in the same way.
An ox kidney, or milt, makes good gravy, cut all to pieces, and pro
pared as other meat ; and so will the shank end of mutton that ha»
been dressed, if much be not w^anted.
The shank-bones of mutton are a great improvement to the rlchncst
of gravy j but first, soak them well, and scour them clean.
To dress Gravy that will keep a Week. — Cut clean beef thin, pu(
it into a frying-pan without any butter, and set it on a fire covered
but take care it does not burn ; let it stay till all the gravy that comej
out of the meat is dried up into it again ; put as much water as will
cover the meat, and let that stew away. Then puc to the meat a
small quantity of water, herbs, onions, spice, and a bit of lean ham ;
simmer till it is rich, and keep it in a cool place. Do not take off tk6
fat till going to be used.
Clear Gravy. — Slice beef thin ; broil a part of it over a very cleai
fire^ just enough to give color to the gravy, but not to dress it ; put
that and the raw into a very nicely tinned stew-pan. with two onions,
b clove or two, whole black peppers, berries of allF.pice, and a bunch of
Bweet htrbs ; cover it with hot water, give it one boil, and skim it well
two or three times ; then cover it, and simmer till quite strong.
Citllis, or brow7i Gravy. — Lay over the bottom of a stew-pan m
much lean veal as will cover it an inch thick ; then cover the veaj
rrith slices of undressed gammon, two or three onions, two or three
bay leaves, some sweet herbs, two blades of mace, and three cloven
...'A^ ^j;«.k%; .C'Atta'A,
IS
HOME COOK BOOK,
I-
Cov«r the 8te«r-pan, and set it over a slow fire ; but when t'le juices
come out, let the fire be a little quicker. When the meat is of a fine
brown, fill the pan with good beet-broth, boil arid SKim it, then simmer
an hour ; and add a little water, mixed with as much flour as will
make it properly thick : boil it half an hour, and strain it. This will
keep a week.
Veal Gravy, — Make it as directed for cull is ; but leave out the spice
herbs and flour. It should be drawn very slowly j and if for white
disheSj do not let the meat brown.
Gravy for Fowls without Meat. — Clean the feet and gizzard, and
cut them nnd the neck into small pieces j put them into a saucepan,
with two small onions, a few sprigs of sweet herbs, a tea-spoonful o»
whole pepper, and some salt, and the liver, to which add a pint of wa-
ter ; simmer an hour ; then mix the liver into paste with a little flour
and butter ; ttnan the gravy to it, stir well and boil up.
Strong Fish Gravy. — Skin two or three eels, or some flounders ; gut
and wash them very clean ; cut them into small pieces, and put them
into a saucepan. Cover them with water, and add a little crust of
bread toasted brown, two blades of mace, some whole pepper, sweet
herbs, a picc*^ of lemon-peel, an anchovy or two, and a tea-spoonful of
horse-radish. Cover close, and simmer ; add a bit of butter and
flour, and boil with the above.
SAUCES.
Sauce.— Tew things require more care than making sauces. As int^st
of them should be stin-ed constantly, the whole attention should bo
dincted to them ; the better way is to prepare the sauces before
cooking those articles which demand equal care ; they ma^ be kejjt
hit in the bain-marie ; butter and those sauces containing eggs ought
ncv«)r to boil. The thickest stew-pan should be used for making sauces
and woodeu spoons used for stirring them.
Melted Butter. — This must be made of fresh butter. Cut down the
butter into small pieces, and put them into a small saucepan with coM
water, in the proportion of an ounce of butter to a tablespoonCul of
water. Throw in flour for a dicdgor with the one hand, v/hile with
the other you twrn the siiuccpan rapidly round, so as to cause the flour
to mix without hmip'mg. A small quantity of flour is suflicient. You
n.w for the first time take ti;e sauce[ian to the lire, and continue turn-
uig or shaking it till tiie butter ia thoroughly mtltccL W' hen it boiJa
HOME COOK BOOK.
Ta
LS most
tuld bo
before
)e kept
[s onglit
sauces
)Wii tbe
lith cold
Inful of
lile with
Ihe tto\ir
k. You
l;e turn-
it boiii
It is ready ; it should then have the consistency of rich cream. If it
Bhould oil in making, it may be partly recovered by putting a little
cold water into it, and pouring it several times into and out of a basin
This sauce is the foundation of a number of other sauces, various ad*
ditions being made to it for the sake of variety.
Oyster Sauce. — Save the hquor in opening the oyster, and boil it
frith the beards, a bit of mace, and lemon-pee'. In the meantime
throw the oysters into cold water, and drain it ottl Strain the iquor
tnd put it into a saucepan with them, and as much butter, mixed with
ft little milk, as wilt make sauce enough; but first rub a little ^our
with it. Set them ovor the fire, and stir all the time ; and when the
butter has boiled once or twice, take them oft', and keep the sauce |)an
near the fire, but not on it ; for if done too much, the oysters will be
haid. Squeeze a little lemon-juice and serve.
Lobster Sauce. — Pound the spawn, and two anchovies ; pour on
them two spoonfu's of gravy ; strain all into some butter melted, as
wiL be hereafter directed; then i ut in the meat of the lobster, give
It one boil, and add a squeeze of lemon.
Another way. — Leave out the anchovies and gravy, and do it a^
above, either with or without a little salt and ketchup as you like
Many prefer the flavor of the lobster and salt only.
Sauce for Fowls of any sort.— Boil some veal-gravy, pepper, salt, the
juice of a Seville orange and a lemon, and a quarter as much of pon
wine as of gravy : pour it into the dish, or a boat.
Onion Sauce. — Peel the onions, and boil them tender : squeeze thf
water from them, then chop them and add to them butter that ha?
been melted rich and smooth, as will be hereafter directed, but with a
little good milk instead of water ; boil it up once, and serve it with
boiled rabbits, partridges, scrag or knuckle of veal, or roast mutton. A
turnip boiled with the onions makes them milder.
Mint Sauce. — Soak a bunch of young mint until all the gravel is re-
moved from ^t, strip the stalks and chop up the leaves, then mix them
with vinegar, water, and powdered white sugar. The sugar should be
well melted before the sauce is ser\^ed. It is generally eaten with roast
lamb, and imparts to it a delicious flavor.
Bread Sauce. — Cnt in slices the crumb of a French roll, to which
add a lew jiei^perc* rns, ond whole onion, a little salt, and boiling milk
enough to cover it let it simmer gently by the side of the fire lill ll o
bread soaks up the milk, add a littl'^ thick cream, take out the onion.
and rub the whole through a sieve, make it very hot, and serve with
game or fowls. , ,
Eg^ Sauce. — Boil three eggs hard, ait them in sraall squares, and
mix tlioia in good butter sauce, n ake it very hot, and st^ueeze m 8om«
Icmonjujoe before you serve it«
lifcM*
uMM«mUh
itummmm
80
KOME COOK BOOK.
Chd Sauce, — Take a bunch of parsley, chervil, two eha^ots, two cloves,
a bay leaf, some mushrooms, a bit of butter, soak all together on tlie
Arc, adding a small spoonful of flour, and milk or cream suflBcient to
boil to the consistence of a sauce, and add to it some chopped parsley
first scalded.
Eci Sauce. — Cut the eels into large pieces and put them into a stew-
pan with a few slices of bacon, ham, veal, two onions, with all sorts of
roots, poak it till it catches, then add a glass of white wine and goud
broth, a little cullis, three or four tarragon leaves, chervil, a clove of
garlic, two spices, and a bay leaf j simmer for an hour, skim it vejy well
and sift it in a sieve for use.
Celery Sauce. — Three heads of fine white celery cut into two-inch
lengths, keep them so, or shred them down as straws, boil them a few
minutes, strain them off, return the celery into the stewpan, put either
some brown or white stocit and boil it until tender, if too much liquor
reduce it by boiling, then add either white or brown sauce to it, seasot,
it with sugar, cayenne, pepper, and salt.
Superior Sauce for Plum Pudding. — Mix six yolks of eggs with four
spoonfuls of sifted sugar and butter mixed together ; have a pint of boil-
ing cream which you will mix with your yolks, afterwards put it on the
iirc and stir it until it is of the cousistency of sauce, then add to it a
good wine-glass of brandy.
Tomato Sauce. — Fresh tomatos, take out stalk, press them all tightly
down in a stewpan, cover them, put on the fire, strain off the liquor
that is drawn from them, add to the tomatos a shoe of raw ham, two
onions, let it stew for an hour, then rub it through a sieve. Have in
another stewpan a little good brown sauce, put your tomato into it,
boil all together, season with cayenne, salt, sugar, and lemon juce.
French method. — Cut ten tomatoes into quarters and put them into a
eaucepan with four onions sliced, a little parsley, thyme, one clove, and
a quarter of a poimd of butter ; set the saucepan on the fire, stirring
occasionally, for three quarters of an hour ; strain the sauce through a
horse-hair sieve, and serve with the directed articles.
Jppld Sauce. — Pare, core, and slice some apples, put them with »
little water into the saucepan to prevent them fr^m burning, add 9
little lemon peel ; when sufficiently done take out the latter, bruise th«
apple"- , put in a bit of butter, and sweeten it.
Peach Sauce.— Tdke one quart of dried peaches, and wash them well
soak them in enough cold water just to cover, until they are tcijder
gtew in the same water, until they are entirely dissolved. Sweeten
with brown sugar, and send to table cold.
Cranberry Sla/^c^.—This sauce is very simply made. A quiirt o*
cranberries are washed and stewed with sufficient water t ^ver them
when they burst mix with them a pound of brown sugar and stir thett
HOME COOK BOOK.
81
lores,
n the
mtto
w-sley
well. Before you remove them from the fire, all Ihe berrieg nbould
have burst. When cold they will be jellied, and if thrown into a fonn
while warm, will turn out wholo.
Stew-
arts of
i good
Dve of
•y weil
vo-incb
a a few
b either
I liquoi
J seasof.
rithfour
t of boil-
it on tho
d to it a
II tightly
lie liquor
lam, two
Have in
,0 into it,
juce.
,tui into a
;love, and
J, stirring
through a
m with 9
ing, a(ld 9
)ruise th«
Ihem well
Ire
tcijdts
Svvectei
qu:
^ver
lirt o*
them
VEGETABLES.
Observations on dressing Vegetables.
Vegetables should be carefully cleaned from insects and nicely
washed. Boil them in plenty of water, and drain them the moment
they are done enough. If overboiled they will lose their beauty and
crispness. Bad cooks sometimes dross them with meat; which is
wrong, except carrots with boiling bi^ef.
7b boil Vegetables green. — Be sure the water boils when you put
the vegetables in. Make them boil very fast. Do not cover but watch
them ; and if the water has not slackened, you may be sure they are
done when they begin to sink. Then take them out immediate y, or
the color will change.
Soft water is best for boiling vegetables; but if only hard can
be obtained, a very small bit of soda, or carbonate of ammonia, will
soften it.
To restore frost-bitten vegetables, lay them in co^d water an hour
before boiling, and put a piece of saltpetre in the saucepan when set on
tlie fire.
Green vegetables, generally, will require from twenty minutes to
half an hour, fast boiling; but their age, freshness, and the season in
which they are grown, requires some variation of time. They should,
almost invariably, be put on in boiling water.
POTATOES.
Potatoes require no attention for the preservation of their color, but
their llavor will be spoiled if their dressing be not attended to, which,
although of the most simple nature, is fre(iuently ill performed. The
best mode of doing it is to sort the potatoes, and choose them of an
equal size ; wash them with a scrubbing-brush, and put them into cold
water sufficient to cover them and no more. About ten minutes after
the water has come to a boil, take out the half of it, and replace it with
cold. This, by attracting the heated vapor from the heart tc the sur-
face, dries the potatoes, and makes them mealy. When they arc done
Id st.r
theuv
■ems-
32
HOME COOK BOOK
pour off the water ; remove the lid ; sprinUe in a little fine salt; give
the pot a shake, and tura it down to the lire, so as to dry the potaloe?,
which the sprinkle of salt favors, by assJRting in the esca e of the
steam. If you serve them mashed, let it be done quickly as possible.
Remove al specks; wipe out your kettle, put them back, and mash
with a pest e, adding a piece of butter, or a cup of rich cream, oi
milk if you have it, with a little salt and pepper. After potatoes get
old it is best to pare them, always, before boiling. You can, if you
choose, brown your mashed potato in a stove oven ; but it is very good
without.
Potato Balls. — Mash boiled potatoes till they are quite smooth; add
a little salt, then knead them with flour to the thickness required j
toast on the griddle, | ricking them with a fork to prevent their blister-
ing. Eat them warm, with fresh butter ; they will be found equal to
crumpets, and much more nutritious.
Potatoes mashed with Onions. — Prepare some boiled onions by pass-
ing them through a sieve, and mix them with potatoes. Regulate the,
proportions according to taste.
Roasted Potatoes. — Clean thoi'oughly ; nick a small piece out of the
skin, and roast in the oven of the range ; a little butter is sometimes
rubbed over the skin to make them crisp.
Boiled Potatoes. — Rather more than parboil the potatoes ; pare olT
the skin, flour them and lay them on a gridiron over a clear fire ; send
them to table with cold fresh butter.
Fried Potatoes. — Remove the peel from an uncooked potato. After
it has been thoroughly washed, cut the potato into thin slices, and lay
them in a pan with some fresh butter, fry gently a clear brown, lay
them one upon the other in a small dish^ and send to table as an
enUv inets.
To mesh Potatoes. — Euil the potatoes as above ; peel fliem, and re-
move ail the eyes and lumps ; beat them up with butter and salt in a
wooden mortar until they are quite smooth ; force them into a mould
which I:uB been previously floured, turn into a tureen which the flour
will enable you to do ; brown them before ihe fiie, turning gently so
as not to injure the shape, and when a nice color send to taf)le. They
are sometimes coated with white of egg, but they may be cooked
without. '
Potatoes fried whole. — "When nearly boiled e-^Anrrh, put t' em into a
Btew-pan with a bit of butter or some good b*^e). ur/p^uug ; aiake them
about often to prevent burning, till they uiv f ;oivn and c 'isp ; then
drain them from the fat. It will be an iraprovt' 'vi 1 1"' T; j ; o floured
and dipped in ♦he y«ilk of an egg, and then rolio'i 'd. Ui iy-SiAted bread
•jrunjbs.
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ilJME COOK BOOK.
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fiwt Po/afOfov- r>i>' should noithprbe pared nor cut; hut select
viU'6\> that are neui-^si of a si,'9, iu oouk together. When done, pour otf
tne wot^r »nd let ttiem steam at other potatoes. They are sometimci
halt boiied, ihsncut m slices, an < fritd in sweet drip ings, or butter
The be^t wny to keep vhem is to bury them in dry sand.
These »u^ \svtji roasted or baked than boiicd.
To bak<5 V>€^». — Wash them clean and wipe them dry ; then placi
them in a quick oven. • They will take from a half of an hour to an
bour, according to their siz.
To roast them. — Prepare them as for baking, and either cook them
in the hot ashes of a wood fire, or in a dutch oven. They take from
half to three-quarters of an hour to be done.
To boil Cabbages. — Cut off the stalk, and strip off the outer leaves,
quarter, and wash them in plenty of water, and leave them to soak,
top downwards, with a little salt in the water, for an hour or two.
Put them into plenty of boiling water, with a good liandfui of salt and
I bit of soda, and boil them till the stalk feels tender. Cabbages re-
quire t oiling from twenty to forty minutes, according to their size.
Drain them through a colander. Greens may be pressed between two
plates.
To stew Cabbages.— Vaxh j\\ in milk ani water, and drain it ; then
shred it, put it into a stew-pan, with a small piece of butter, a small
tea-cupful of cream, and seasoning and stew tender. Or, it may be
stewed in white or brown gravy.
To pickle Red Cabbage. — Slice it into a colander, and sprinkle < ach
layer with salt ; let it drain two days, then put it into a jar, and pour
boiling vinegar enough to cover, and put a few slices of red bect-root«
Observe to choose the purple red cabbage. Those who hke the favor
of spice will boil it with the vinegar. Cauliflower cut in br ches, and
thrown in after being salted, will look of a beatiful red.
To dress Caulijloicers. — Having picked them into small pieces, which
is absolutely necessary in order to rt move the sluj^s with which this
vegetable abounds, wash it thoroughly in several waters and let it lay
to soak for full an hour before you dics.s it. Put it into a saucepan of
boiling water, with a lump of salt, and when tender it will be done ;
let it drain in a colander, and serve it up with melted butter. Some
|,ersons may prefer to see them brought to table whole, but they must
then take the chance of being helped, along with the caulillower, to
some unsightly insect, which would be sutiicient to disguKt the least
delicate stomach ; besides, if properly boiled, and laid carefully in the
dish, the pretty appearance of the vegetable is by no means destroyed
l)y its liaving been divided.
IT
84
UOMIi: COOK BOOK
To boll Spinach, — Spinach requires more care in cleaning than any
other vegetable. Each leaf must be picked separately from the stem
or root, and washed in several waters. Put it in a colander to drain |
after which put it into a saucepan to boil. If required to have a mild
flavor, boil in a considerable quantity of water, but when the bitter of
the spinach is liked, boil in very little water. It is usually dressed
with hardly any water. Put in a little salt with it, and press it down
ficquently. Let it boil or stew till it is quite soft. When done, spread
a towel over a colander, and pour the spinach into the towel. Then
squeeze the water from it chop it fine, and put into a stew-pan with a
httle salt and a bit of butter. After stirring and beating for a minute,
put it into a Hut dish, and make it in squares with a knife, cutting it
quite tlirough, foi; the sake of letting it be easily helped at table.
To boil Turnips. — Pare your turnips pretty thick, split them and
boil them in plenty of water with salt in it for about half an hour, try
them with a fork ; if tender they are done ; strain and serve them
with a little melted butter in a boat, or mash them up with a little but-
ter, pe^iper and salt. They should be boiled by themselves.
To boil Carrots. — Scrape and war\\ them, then split them in two, if
very large intc four, and cut them across ; Parsnips are dressed in the
eanie manner. AVhen cold, they are very nice cut in slices and fried.
Asparagus. — Cut the heads about four or five inches long ; scrape
them and throw them into cold water ; tie them in bundles ; put them
into boiling water with plenty of salt in it ; let them come quickly to
a boil — they will take from a quarter of an hour to twenty minutes.
When tender take them up with a slice ; drain them well ; remove
the string, and lay the asparagus in a dish, heads inwards, on sUces of
toast previously dipped in the liquor. Serve with melted butter. Sea
kale is dressed in the same manner.
Beets. — They must not be scraped or cut, as they would then lose
their color and sweetness. Salt the water, and boil them for an hour,
in summer, and in the winter for three hours. It makes a fine pickle
if cut into slices when cold, and put into vinegar.
Oniotis. — Select the white kind, peel them, and put them into boil-
ing milk, with a little salt, and let them boil from half an hour to threo
quarters. Drain them through a colander and serve them with melt
jd butter.
Tomatoes baked. — Poel, and put them into a dish, with salt, pepper,
and a little butter over them ; t len a layer of bread-crumbs, another
of tomatoes ; then more bread-crumbs, and so on until the dish bo
filled ; the top is to be bread-crumbs. Bake three quarters of an hour
or longer, according to the size of your dish. Some persons add nxxtf
meg and sugar to the other seasoning.
HOME COOll BOOK.
85
To boil Beans. — After shelling, p.at thom into boiling water with a
!»andful of salt ; they will be cooked in about half an hour ; wlien the
ekins feel tender they are done enough ; strain them, and serve them
with parsley and butter.
French or Scarlet Beans. — Cut off the twc ends and string them,
ben split and cut them in two, throw them into a pan of clean water,
and p«t them into plenty of boilmg water with salt and a little soda.
When they are soft, whi3li will be in about a quarter of an hour or
twenty minutes, strain them tlirough a sieve, and serve them with
melted butter m a boat.
Green Peas. — A delicious vegetable, a grateful accessory to many
difhes of a more substantial nature. Green peas should be sent to
table green, no dish looks less tempting than peas if they wear an au-
tumnal aspect. Peas should also be young, and as short a time as pos-
sible should be suffered to elapse between the periods of shelling and
boiling. If it is a matter of consequence to send them to table inpor-
fcction, these rules must be strictly observed. They should be as near
of a size as a discriminating eye can arrange them ; they should then
be put in a colander, and some cold water sulfered to run through
them in order to w^ash them ; then having the .vater in which they
are to be boiled slightly salted, and boiling rapidly, pour in the peas ;
keep the saucepan uncovered, and keep them boiling swiftly until ten-
der ; they will take about twenty minutes, barely so long, unless older
than they should be ; drain completely, ymuv them into the tureen in
which they are to be served, and in the centre put a slice of butter,
and when it has melted stir round the peas gently, adding pepper and
salt; serve as quici^ly and as hot as possible.
To Dress Mushrooms. — Cut off the lower part of the stem, peel, and
put them into a saucepan, with just enough water to keep them from
burning ; put in a little salt, and shake them occasionally. When ten-
der, flavor them with butter, pepper, and salt : add wine and spice if
agreeable. Serve on buttered toast. ,
Egg Plant, — Cut the egg plant in slices half an inch thick, and lev
it lay for several hours in salted water, to remove the bitter taste.
To fry it put the slices in the frying-pan with, a smu,!! quantity of but
ter, and turn them when one side is done. Be sure that they are
thoroughly cooked. Stuffed egg plant is sometimes preferred to fried.
Peel the plant whole, cut it in two, and let it lay in salted water. Then
scoop out the inside of the plant, chop it up fine, mixing crumbs ol
bread, salt and butter with it ; (ry it, return it to the hollow egg plaut
•—join the cut pieces together, and let them bake awhile in an oven.
Sweet Corn. — Com is much sweeter to be boiled on the cob. If made
into sucotash, cut it from the cobs, and boil it with Lima beans, and
n
i
r^r^i
66
HOME COOK BOOK.
% ffew slices of salt pork. It requires boiling from fifteen to thirty min-
atcSj according to its age.
Dried Sweet Corn. — Put it in soak over nijiht, in warm U'ater enouch
to cover, and set it in a warm place. The next day put it to tlie fii-e
in the sanw water, with more, it' necessary, and keep it near the boil
ing point for three hours ; but on no account let it boil, as this bar
dens the corn, and injures the sweetness. iJe careful not to got too
much water, for it is all to be retained ; and watcii to see that it is
not in danger of burning, keeping it wet with only just so much as it
will finally absorb. Serve hot, seasoned with butter, pepper, and salt.
Corn prepared in this way is almost as good as when fresh.
To Dry Sweet Corn. — Scald the ears in boilir water, until the milk
is set, then ta'<e them up into a lai^e tray, and get the com off the cob
This is most expeditiously done, by passing the blade of an iron spoon
slightly inclinjd to the cob, down the rows. Spread on large cloths ;
and dry in the sun.
Succotash. — About two parts of beans, to one of corn [dried or green]
makoH the best succotash — prepare the corn same as above, stew the
beanjs well, a piece of salt pork gives a nice flavor, mix well together,
and SfcAiOyi, with salt, pepper and butter.
Squanhes. — Cut up the squashes in pieces of an inch thick, having
first pared the squash ; if old, extract the seeds and boil the pieces
until they break, mash them with a spoon, boil them a little longer
and when they are done, squeeze them throngli a colander. Mix tbem
with a little salt and a small quantity of butter.
Salad. — lake one or two lettuces, split them in two. thoroughly
wash them, and drain the water from them, then cut them into small
pieces, and tfien mix them with small salad, celer}'^, and beet rout; cut
in small pieces some young radishes, cut into small j)ieccs sliced cu-
cumber, and an egg boiled hard cut into pieces and garnighed about
them. Make a sauce with the yolks of two eggs boiled hard, which rub
well together in a basin with a wooden spoon, add a little pepper, salt,
and mustard, when these are mixed to a smooth paste put in a few
tea-spoonfuls of sweet oil, mixing it well between eacii spocmful ; then
mix in a few tea-spoonfuls of vinegar in the same manner ; when the
sauce is mixed according to the directions, it will never requii-e shaking,
and will always look like cream ; pour this sauce over the salad, or
serve it in a cruet.
ColdslaiD. — Shave as fine as possible a hard head of white cabbage,
put It in a salad bowl, and pour over it the usual salad dressing.
Another way — is, to cut the cabbage head in two, shave it finely
put it in a siewpan with half a tea-cupful of butter, a tea-spoonful of
salt two table-epconfuls of v inr^ar, and a salt-spoonfid of pepper ; covei
nOME COOK BOOK.
87
slie Btewpan, ana set over a gentle Vivo for five minutes, shakme it
>c<;asionally. Wheu thoroughJy heated, serve it as a salad.
Cucumbers.— Let tlirm be frc^sh as possible, or they will be imwhole-
eome. Paie ; cut off the stem end to the seeds, and slice in cold water,
some time before they are wanted. Serve with salt, pepper, vinegar',
and if you like, a little salad oil. Onions are sometimes sliced up with
them— and tomatoes are frequently prepared in the above raanuur
EGGS, OMELETTES, &C.
It 18 very difficult to ascertain when eggs are perfectly fresh. There
are different rules on the subject, but they are all liable to failure. One
mode of judging, is to hold the e^ between the eye and the light of a
candle, shadowing the eye with the hand ; if the appearance is univer
Bally luminous without any cloudiness, the egg is fresh ; if cloudy oi
rot uniformly luminous, it is probable that the egg is unfit for use.
To boil Eg^s. — The boiling of eggs is a very simple operation, but is
frequently ill performed. The following is the best mode : — Put the
egg into a pan of hot water, just off the boil. When you put in the
egg, lift the pan from the fire and hold it in your hand for an instant or
two. This will allow the air to escape from the shell, and so the egg
will not be cracked in boiling. Set the pan on the fire again, and boii
for thp' minutes or more, if the egg be quite fresh, or twomii.utes
and a half, if the egg has been kept any tiine. Eggs to be used hard
for salads and other dishes, should be put into cold water, and boiled
for a quarter of an hour after the water comes to the boil. In this
case, the shells should not be taken off' till the eggs are cold.
To Poach Eggs. — Take a shallow saucepan or fryingpan^ and till it
about half full of water. Let the water be perfectly clean, not a par-
ticle of dust or dirt upon it. Put some salt into the water. Break each
fgg into a separate tea-cup, and sUp it gently from the cup into the
water. There is a knack in doing this, without causing the egg to
spread or become ragged. A good way consists in allowing a little
water to enter the cup and get laelow the egg, which sets the egg to a
certain extent, before it is allowed to lie freely in the water. If the
water be about boiling point, one minute is sufficient to dress the egg j
lut the eye is the best guide j the yojk must ret^iij jjis Ikniicj stuj«w
ir
mMiiiM
■i II —i>l
( i U <
88
UOME OOOK BOUK.
lying In the centre of the white. Have buttered touted bread pivpar*
od on a dish, and cut in pieces rather larger than the egg; then take up
the eggs carefully with a small slice, pare oif any ragged parts ft cm
the edges, and lay them on the bread. They may be laid on sUces of
fried bacon, when preferred.
Buttered Eggsr^Vnt a piece of butter in a saucepan, and melt it
adding a little milk, lireak the eggs into a basin, and pour them into
the saucepan. Season with salt and pepper, and continue stirring the
eggt till they are sufdciently dressed. Serve on pieces of toastca
bread.
Omelettfia. — Omelettes are composed of eggs and any thing that the
fancy may direct to flavor and enrich them. For a common omelette,
take six eggs, and beat them well with a fork in a basin ; add a little
salt. Next take a little finely chopped parsley, finely chopped eschalot
or onion, and two ounces of butter cut into small pieces, and mix all
this with the egg. Set a fryingpan on the fire with a piece of butter
in it ; as soon as the butter is melted, pour in the omelette, and con-
tinue to stir it till it assume the appearance of a firm cake. When
dressed on one side, turn it carefully, and dress it on the other. It
wiU be dressed sufficiently when it is lightly browned. Serve it on a
dish.
Omelette Fritters, — Make two or thrce thin omelettes, adding a little
sweet basil to the usual ingredients, cut them into small pieces, and
roll them into the shape of ohves, when cold*dip them into batter, or
enclose them mto puff paste, fry and serve them with fried parsley.
Onion Omeletx^. — Take two or thrce good sized onions, cut them into
elices, and fry them in butter, when they are done add the yolks of two
eggs, and a little chopped parsley, fry two small omelettes, on which lay
the onions, with two or three anchovies cut in slices, roll them up
lengthways, fry some pieces of crumb, cut the omelettes to the shape and
size of these, and place them thereon, pour melted butter, and strew
bread crumbs, and grated cheese over them, and color it in the oven.
Omelettes may be judiciously variea by mincing tongue or ham with
them.
m I
HOME COOK B(>OK.
BUTTER, CHEESE* ETC
80
Butter — to Clarify.— Scrnixi olT the outsid* ^ (,r the br.tter yon may
require and then put it into a 8tcw|mn by the side of a slow tire, where
it must remain till the scum riftes to the top and the milk settles at the
bottom ; carefully with a spoon take olf the scum, when clear it is t\
for use.
Butter preserved for Winter. — Take two parts of the best common
salt, one part of good loaf sugar, and one part saltpetre, beat them well
together; to sixteen ounces of butter thoroughly cleansed from the
milk put onr ounce of the above composition, work it well, and put it
into pots when quite firm and cold.
Cheese toasted, or a Scotch Babbit. — Toast a slice of bread, butter
itj toast a slice of cheese on both sides, and servcj ic on the bread.
Cheese Fritters. — Take some mild bile or gniyere cheese, add some
milk and butter, and put the whole into a saucepan, put to theso
ingredients flour, eggs, and sugar, make into a j)aste, of which fonn
your fritters, fry them of a nice color and serve, then sprinkle with
sugar, a smal; quantity of orange flowers, may be added.
^^.lsh Babbit — another way. — Toast a sli.w of bread quick on both
sides and butter it, toast a slice of cheese on one side, then lay thai
side upon your bread, then hold a hot salaraai»derj or shovel over the
other side, spread it with mustard and a little V^cprer, keep it hot» and
•over it over.
PICKLES.
Rules to be observed with Pickles.
Keep them closely covered ; and have a wooden spoon, with holeti
tied to each jar ; all metals being improper. They should be well kepi
from the air ; the large jars be seldom opened ; and sma?! ones, for the
different pickles in use, should be kept for common supply, into wh' h
what is not eaten may be returned, and the top closely covered.
Acids dissolve the lead that is in the tinning of sauce-pans. "When
necessary to boil vinegar, do it in a stone jar on the hot hearth. Pick-
les should never be put into glazed jars, as salt and vinegar penetrates
the glaze, w^hich is poisonous.
Cucumbers. —Always select for pickling the small young and slender
cucumbers, and leave about half an inch of the stem. This always
makes cucumbers k^ep better. Put them into a strong brine is they
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HOME COOK BOOK.
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Are gatl? red. When you wish to green Lnd prepare a portion of thtm
for the Vdble, cover the bottom and sides of your kettle with vine, or
cabbage leaves ; lay in the pickles ; finish with a thick layer of leaves,
and pour in cold fresh water enough to cover. Put the kettle oyer a
moderate fire ; bring it to the scalding heat ; and keep them at that
point until perfectly green. If in the course of ten or twelve hours
they do not become so, renew the leives, and repeat the process. When
well greened, take them out; drain thoroughly ; put them in a stone jar
lnd pour over enough of the best cider vinegar, boiling hot, to cover
them. This mode is adapted to any kind of pickle which is first put
in brine, and then greened, to be put in vinegar.
To Pickle Tomatoes. — Throw them into cold vinegar as you gathear
them. When you have enough, take them out, tie some spices in a
bag, and scald them in good vinegar. Pour the vinegar hot over the
tomatoes.
To Pickle Red Cabbage. — Cut the cabbage across in very thin slices,
lay it on a large dish, sprinkle a good handful of salt over it, and cov-
er it with another dish ; let it stand twenty-four hours, put it in a col-
ander to drain, and then lay it in the jar. Take white-wine vinegar
sufficient to cover it, a httle mace, cloves, and allspice, and put them in
Whole, with one pennyworth of cochineal bruised fine, and somo whole
pepper. Boil it all up together, let it stand till cold, then pour it over
the cabbage, and tie the jar over with leather.
Onions. — Boil some water with salt, pour it over the onions hot, let
them stand all night, then peel and put them into cold salt and water.
Boil double-distilled vinegar with white spice, and when cold, put your
onions in a jar and pour the vinegar over them ; tie them tight down
with leather,
will spoil.
Mind always to keep pickles tied dawn close, or thev
Peppers. — These are done in the same manner as cucumbers. If
you do not Uke them very fiery, first extract the seeds. Peppers should
never be put in the same jar with cucumbers ; but toinntoes ai*e much
unproved by being pickled with them. The bell pepper is the best for
pickling. It should be gathered before it shows any signs of turning
red. Peppers do not requira any spice. They may be stufied like
mangoes, -
Walnuts. — When they will bear a pin to go into them, place in a
brine of salt and water boiled and strong enough to bear an egg on it,
being quite cold first. It must be well skimmed while boiUng. Let
tliem soak six days, then change the brine ; let them stand six more ,
then drain them and put them into a jar ; pour over them a pickle of
the best white wine-vinegar, with a good quantity of pepper, pimento,
ringer, mace, cloves, mustard seeds and horseradish, all boiled together
out cold. To every hundred of walnuts put six spoonfuls of mustan?
need and two or tmree heads of shalot^ Keep them six months.
mmmm
HOME OOOK BOOK.
91
'' Tr* Pickle Mushrooms. — Take button mushrooms ; rub and clean them
trith flannel and ealt ; throw some salt over them, and lay them in a
Btewpan with mace and pepper. While the liquor comes from them,
keep shaking them well till the whole is dried into them again ; theii
pour in as much vinegar as will cover them j warm them on the fii'Q
and turn them into a jar.
Mushrooms prepared in this manner are excellent, and will keep foi
two years.
To Pickle Nastitrtivms.—V'ick them when younp; on a warm day;
boil some vinegar with salt and spice, and when cold put in the nastur-
tiums; or they may be i>ut into old vinegar from which green pickles
or onions have been taken — only boil it up afresh^
To Pickle Beets. — Wash it, but do not cut off any of the rootlets j
boil or bake it tender, peel it, or rub off the outside with a coarse cloth,
cut it into slices, put them into a jar, witii cold boiled vinegar, black
pepper and ginger.
m a
KETOnUP.
Tomato Ketchup. — Boil half a bushel of tomatoes until soft — force
them throught a fine sieve, and put a quart of vinegar, one pint of salt,
two ounces of cloves, two ounces of allspice, one and a half ounces of
cayenne pepper, 1 table-spoonful of pepper, two heads of garlic skin-
ned J mix together and boil three hours, then bottle with being strained.
Mushroom Ketchup. — Take a stewpan full of large-flap mushrooms
that are not worm-eaten, the skins and fringe of those you have pickled,
throw a handful of salt among them, and set them by a slow fire j they
will produce a great deal of liquor, which you must strain ; and put to
it four ounces of shalots, two cloves of garlic, a good deal of pepper,
ffinger, mace, cloves, and a few bay-leaves — boil and skim very well.
When cold, cork close. In two months boil it up ^ain with 8 little
?i-esh spice and a stick of horse-radish, and it will then keep the year,
which mushroom ketchup rarely does, if not boiled a second time.
Walnut Ketchup (cheap). — Take walnut-skins and put them in a
st^ne pan, let it stand covered up in a damp place for two or three wceka
D2
HOME COOK liOOSL
that tlie EkihR may decompose and ferment ; the more decayed tliey
become the better will be your ketchup. Then squeeze thcra ihrougli
coarsa cloths, and let the liquor drop :nto a clean pan ; when you havr
pressed out all the liquor you can, pour a little water on the skinn, an^
again squeeze them dry. Then put the liquor into a pot. with a good
handful of salt, some allspice, and long pepper, and give it a good boilinir
for three or four hours, keeping it carefully skimmed. When coldj
bottle it, and kenp it in a dry, cool place. Should it afterwards turn
mouldy or ferment, you need only boil it up and skim it, which will
perfectly restore it. If it be properly made, many persons cannot dis-
tinguish it from the mushroom-ketchup, while the expense is com-
paratiTcly nothing.
PIES AND PUDDINGS.
General Rules. — ^Iii boiling puddings, mind that the cloth be perfectly
clean. Dip it in hot water and dredge it well with flour. If a bread-
pudding, tie it loose ; if a batter-pudding, tie it nearly close ; apple and
gooseberry pudding, &c., should be tied quite close. When you make
a batter^pudding, first mix the flour well with milk, and stir in the
other ingredients by degrees j you will then have it smooth without
lumps. The best way, however, for a plain batter-budding is to strain
it through a coarse hair-sieve, that it may have neither lumps nor the
treadings of the eggs ; and for all other puddings strain the eggs when
they are beaten up. Be sure the water boils when you put your pud-
ding in, and that it kesps boiling all the time, and that you keep it
always covered with waier j yo" should also move it about two or thrc?
times at first or it may stick > *he pot j d'p the pudding into coh)
water immediately you take it oui, which pi-cvents it sticking; If you
boil your pudding in a dish or basin, butter the inside before putting
the pudding in ; the same should be done to the dish for a baked pud-
ding or pie.
The quality of pie-crast depends much on the baking. If the oven
be too hot, the paste, besides being burned, will fall ; if too slack, it
will be soddened, and consequently heavy.
Paste should be made on a cold smooth substance such as ma^'ble,
with a light, cool hand. It should be made quickly ; much handling
makes it heavy. Great nicety is required in wetting the paste, too
little moisture rendering it dry and crumbly, while too much makes it
tough and heavy ; and in either case, the paste cannot be easily work
ed. Practice alone can prodtice perfection in this art.
Before commencing to make paste for pies or puddings, it is necr^s*
sary to place near at hand everything likely to be wanted, to iuKprel
all the utensils, to prepare all the ingredients, and though laet, n^i kiUAt
nOMK COOK BOOK.
tu wuh the hands and nails perfectly cleaa ; foi the hands are the best
tools to make paste with.
Always use good sweet butter, dripping, or lard for pie or pudding
crufit. Some persons entertain the mistaken notion that butter which
cannot be eaten on bread will do very well for paste, on tlie contrary
the baking or boiling of rancid fat increases the bad flavor. It is a good
plan to wash the butter in clean spring water before using it. Make
two or three holes with a fork in the cover of your pies, that the steam
may escape.
To Make Dripping Crust. — Take half a pound of fresh, clean drip-
ping, and work it well up into a pound and a half of flour ; rub it well
in, and make it into » paste with water with the chill taken off. If
worked well, it makes an excellent crust ; some Lowever^ prefer butter,
a quarter of a pound of which will be enough for a pound and a quar-
ter of flour.
Puff paste far Fruit Pies or Tarts. — The paste ibr tarts is made
much lighter than for meat pies. This is done by mixing a greater
quantity of butter with the flour. The proportion of ingredients i«
half a pound of butter to two pounds of flour. Take one-third part of
the butter which is to be used, and mix it wHh the flour, by rubbing
together. If the butter is fresh, add a little salt. Put sufficient water
to the flour to form it into a dough. Knead it quickly, and roll it out.
Then divide the remainder of the butter into four or five equal portions.
Spread one of these portions equally over the paste, by means of a knife,
or sticking it over in small pieces. Dredge lightly with flour, and roll
up the paste, with the butter inside. Flatten the paste again with thf
rolling-pin, and proceed in the same manner with the second portion of
butter ; then proceed with the third in the same manner, and so on,
till all the butter is incorporated. In baking tarts, the oven should not
be so hot as for meat pies.
Raised Crust for Meat-pies or Fowls, ^c. — Boil water with a little
fine lard, an equal quantity of dripping, or of butter, but not much of
either. While hot, mix this with as much flour as you will want
making the paste as stiff as you can to be smooth, which you will
make it by good kneading and beating it with the rolling-pin. When
quite smooth, put a lump into a cloth, or under a pan, to soak till near
cold.
Those who have not a good hand at raising crust may do thus : Roll
the paste of a proper thickness, and cut out the top and bottom of the
pie, then a long piece for the sides. Cement the bottom to the sides
with egg, bringing the former rather farther out, and pmching both
together ; put egg between the edges of the paste, to make it adhere at
the sides. Fill your pie, and put on the cover, and pinch it and the
pio crust together. The same mode of uniting the pasto is to bo
04
HOME COOK BOOK.
observed if the sides are pressed into a tin form, in which th« paste
must be baked, after it shall be filled and covered ; but in the latter
case, the tin should be buttered, and carefully taken off when done
enough j and as the form usually makes the sides of a lighter colour
than is proper, the paste should be put into the oven again for a
quarter of an hour. With a feather, put e^ over at first.
Rhubarb, GoMeberry, Plum, and Currant Pie. — Make a good a-ust i
lay a little round the sides of the dish j throw some sugar on tho bot-
tom, and put in a Utile cup to suck in the juice ; lay in the fruit, and
put some more sugar at top; then put in a very little water; wvt the
top of the crust that goes round inside ; put on the cover, and pinch
the edges together. Cut the rhubarb into lengths of two inches, but
do not skin it ; only trim it at top and bottom.
Open Tarts.— Line your dibhes with thin light paste, fill in with
preserved fruits or jam, and lay strips of paste across in squares or dia-
monds. A short time will bake them*
Mince Pies. — :Take equal weights of tender roast beef, suet, currants,
raisins, and apples which have been previously pared and cored, with
half their weight of soft sugar, one ounce of powdered cinnamon, an
equal quantity of candied orange and lemon-peel, and citron, a little
salt, and twelve sour almonds blanched and grated. Chop the meat
and the suet separately ; wash and pick the currants, stone the
raisins and chop them with the peel ; and having minced all the ingre-
dients very fine, mix them togethnr, adding a nutmeg.
Apple Pie. — Pare and take out the cores of the apples, cutting each
apple mto four or eight pieces, according to their size. Lay them
neatly in a baking-dish seasoning wilh brown sugar, and any spice,
such as pounded cloves and cinnamon, or grated lemon-peel. A little
quince marmalade gives a fine flavor to the pie. Add a little water,
and cover with puflf paste, as above directed. Bake for an hour.
Rhubarb Pie. — Take the tender stalks of the rhubarb, strip off the
skin, and cut the stalks into thin slices. Line deep plates with pie
crust, then put in the rhubarb, with a thick layer of sugar to each
^yer of rhubai-b — a little grated lemon-peel improves the pie. Cover
the pies with a crust, press it down tight upon the edge of the plate,
and prick the crust with a fork, so that the crust will not burst while
baking, and let out the juices of the pie. Rhubarb pies should be
baked about an hour, in a slow oven, it will not do to bake them quick.
Some cooks stew the rhubarb before making it into pies, but it is not
80 good an wuea used without stewing.
Pumpkin Pie. — Halve the pumpkin, take out the seeds, rinse the
pumpkin, and cut it into small strips, stew them over a moderate fire
in just sufficient water to prevent their burning to the bottom of the
pot. When stewed soft} turn off the water, aud let the pumpkin
HOME COOK BO(»K.
'HF''
but
'the
steam over a slow fire, for fifteen or twenty minutes, t^^iLg care that
it does not burn. Take it from the fire, and strain it when cool
through a sieve. If you wish to have the pies very rich, put to a quart
of the stewed pumps in two quarts of milk, and twelve eggs, if you
like them plain, put to a quart of the pumpkin one quart of milk, and
three eggs. The thicker the pie is of the pumpkin the less will be the
number of eggs required for them. One egg, with a table-spoonful of
flour, will answer for a qtiart of the pumpkin, if very little milk is used.
Sweeten the pumpkin with sugar, and v(:ry little molasses, the sugar
and eggs should be beaten together. Ginger, grated lemon rind oi
nutmeg, is good spice for the pies. Pumpkin pies require a very hot
aven. :. . - ■
Peach Pie. — Take mellow juicy peaches ; wash nnd put them in a
deep pie plate, lined with pie crust. Sprinkle a thick layer of sugar on
each layer of peaches, put in about a tablespoonful of wnter, and sprin-
kle a little flour over the top ; cover it with a thick cruRt. and bake
the pie from fifty to sixty minutes.
Custard Pie. — Beat six eggs, sweeten a quart of rich milk, that ha*
been boiled and cooled ; a stick of cinnamon, or a bit of lemon-peel
should be boiled in it. Sprinkle in a salt-spoonful of salt, add the eggs
and a grated nutmeg stirring the whole together, line two plates witn
good paste, set them in the oven five minutes to harden ; then pour in
tne custard and bake twenty or twenty-five minutes.
Cocoanut Pie. — Cut off the brown part of the cocoanut, grate the
white part, and mix it with milk, and set it on the fire and let it boil
slowly eight or ten minutes. To a pound of the grated cocoanut allow
a quart of milk, eight eggs, four table-spoonsful of sifted white sugar,
a glass of wine, a small cracker, pounded fine, two spoonsful of melted
butter, and half a nutmeg. The eggs and sugar should be beaten to-
gether to a froth, then the wine stirred in. Put them into the milk
and cocoanut, which should be first allowed to get quite cool ; add the
cracker and nutmeg, turn the whole into deep pie-plates, with a lining
and rim of pufi' paste. Bake them as soon as turned into the plates.
Plum or Apricot Pie. — Take eighteen fine apricots, cut them in
halves and take out the stones, place them in a dish lined with puff
paste, add four ounces of powdered sugar, and four ounces of butter
lukewarm, then put on the upper crust, glaze with the white of egg,
and sprinkle sifted sugar all over, and bake in a moderate oven.
Open Tarts — These are tarts without covers, made in flat diBhes.
Cover the bottom of the dish with a common pu^te ; then cut a strip
of puff paste and lay round the edge of the dish. Fill in tlie centre
with any jam or preserved fruit. Decorate the top of the jam with
i»arrow bars of paste crossed all over, or stamped leaves. Baka i;>j
half an hour.
The above will answer for all kmds of Tart*.
06
HOME COOK BOOK.
tcinff for Tarts. — After tarts ire baked, they are sometimes iced OB
the top, to improve their appearance. The icing is done in the follow-
ing manner : — Take the white of an egg, and beat it till it is froth.
Spread some of this with a brush or feather on the top or cover of the
tart, and then dredge white sifted sugar upon it. Betum the tart to
the oven for about ton minutes.
Plain Bread Pudding. — ^Weigh three quarters of a pound of any odd
scraps of bi*ead, either crust or crumb, cut them small and pour on
them a pint and a half of boiling water to soak them well. Let it
stand until the water is cool, then press it out, and mash the bread
smooth with the back of a spoon. Add to it a teaspoonful of powder-
ed ginger, moist sugar to sweeten, three quarters of a pound of picked
and cleaned currants. Mix well, and lay in a pan well buttered ; flat-
ten it down with a spoon, lay some pieces of butter on the top, and
bake in a mo^rate oven. Serve hot.
Elegant Bread Pudding. — ^Take light white bread, and cut it in thin
slices. Put into a pudding shape a layer of any sort of preserve, thin
a slice of bread, and repeat until the mould is almost full. Pour over
all a pint of warm milk, in which four well-beaten eggs have been
mixed ; cover the mould with a piece of linen, place in a saucepan witJi
a little boiling water, let it boil twenty ininiites, and serve with pud-
ding sauo6.
Suet Pudding. — To a pound and a quarter of flour, add a pound of
ihixid suet, with two eggs beaten separately, a little salt, and a little
ground ginger, and just enough milk to make it ; boil it four hours. It
is very nice the next day cut in slices and broiled.
Boiled or baked Custard Pudding. — Boil a pint of new milk ; let it
4tand until cold, and then mix it with four eggs well beaten, a little
ossence of lemon, and sufficient loaf sugar to sweeten it. If baked, a
paste should be laid round the sides of the dish, and it will take twenty
minutes in a moderate oven, if boiled, it wiU require ten minutes
jonger.
Lemon Pudding. — A quarter of a pound of suet, half a pound of
bread-crumbs, four ounces of sugar, the juice of two lemons, the rind
9f them grated, and one e^. Boil it well and serve with pudding
iauce.
Apple Pudding. — ^Four spoonfuls of apples boiled as for sauce
squeeze into it the juice of two lemons, and the grated peel, add lump
sugar, four eggs, a quarter of a pound of butter j put all together in a
thin crust. Bake it half an hour.
Plum Pudding. — Stone half a pound of raisins, wash clean and
pick half a pound of currants, chop half a pound of beef or motton suet
very fine, have some bread-crumbs made fine through a wire sieve
cut line a little candied orange, lemon, and citron, grate » little nul
.!*"
L.^
UOMK OOOK BOOK.
n
oeg, a few grains of powderod cinnamon, break dgl t eggs |according
(o the size pudding required,] beat them up in a large basin, then add
your spice and a quarter of a pound of fine sugar, then your caiidies,
currants, and raisins, swee.;en then a cnp of cream or milk, add the
grating of one lemon, mix in bread-crumbs till it is quite tttiff and well
mixed, add a glass of brandy and two of sherry, tet it stand for some
hours ; butter a plain round mould if vou have it, spriukle it all oyer
with fried bread-crumbs. It will take three hours to Htram. Pour
sauce over it, any that may be approved. You will find it la another
place in the bjok.
A plain Rice Pudding. — ^Well wash and pick eight ounces of rice,
and put it into a deep dish, with two quarts of milk ; add to this two
ounces of butter, four ounces of sugar, and a little cinnamon or nut-
meg, ground ; mix them well together, and bake in a very slow oven.
It will take about two hours.
BreadrandrButter Pudding. — Grease a dish well with butter, then
sprinkle in a good thick layer of currants, well washed and picked ;
add some brown sugar, and cover with thin slices of light white bread
until the dish is filled by alternate layers of currants, sugar and bread.
Boil a pint of new milk, add four well-beaten yolks of eggs, a little nut-
meg and grated lemon-peel ; pour into the dish containing the bread,
dbc. and let it stand for an hour, then bake in a moderate oven.
A paste may be put round the edge of the dish, but it is not neces-
sary.
Apricot Pudding. — Split a dozen large apricots, remove the stones,
and scald till quite soft. Pour a pint of boiling cream upon the grated
crumbs of a penny loaf; when nearly cold, add four ounces of sifted
sugar, the yolks of four well-beaten eggs, and a wine-glassful of white
wine. Pound the fruit in a mortar, with half of their kernels ; mix the
fruit and the other ingredients together. Line your dish with paste,
Sut a layer round the edge, pour in the mixture, and bake for hidf an
lOur.
, CuTTont Pudding. — An excellent family pudding may be made of
the following ingredients : — A pound of minced suet, a pound of bread
crumbs or flour, three quarters of a pound of currants, washed and
picked, a little powder 'd cinamon and grated nutmeg, and a very lit-
tle salt Beat two eggs, and add as much milk to them as will wet
the whole. Mix all together, tie in a cloth as previously directed, and
boil for three hours.
Baiter Pudding. — Take a quart of milk, mix with six tablo-spoonfuls
of flour, six well-beaten eggs, a te^^le-spoonful of powdered ginger, and
a tea-spoonful of salt ; flour a cloth that has been wet, or butter a nasin
and put the batter into it, tie tight, and plunge it into boiling water
the bottom upwards. Boil for an hour and a quarter, and serve with
plain melted butter, or sweet sauce. If according to taste, half a pound
of weU-washcd currants may be added.
5
r- • —
fflPWIIIOTI
9d
HOm CiX)K BOOK.
Indian Pudding, ou^ ed. — Scald a quart of milk (skimine J n, ik mtl
do), and sdr in seven table-spoonful of sifted Indian meal, a tcaspoon-
fnl of salt, a tea-ctmful of molasHes or treacle, or coarse moist sugar,
and a table-spoonful of powdered ginger or sifted cinnatuon : bak«
three or four noun* If wney is wanted, pour in a little cold miU after
it is all minced.
Potato Pudding.-^' Boi\ and mash some potatoes; mix xrith them
some currants, sugar, and cinnamon, three or four eggs well beaten,
some civam, e' igh to make it a thin mash ; line your dish with puff
paste, bake it brown in a brisk oven, not too much ; strew white sugar
over it when sent to table.
jipple Dumplings. — Pare a few good sized baking applet, and roll
Out some paste, divide it into as many pieces as you have apples, cut
*wo rounds from each, and put an apple under each piece, and put the
*her over, join the edges, tie them in cloths, and boil them oiie hour.
Apple Dumplings^ Baked, — Make them as directed above, but instead
•f tying them in clolhs, place them in a buttered dish, and balcc them.
Suet Dumplings. — Make the paste the same as for suet pudding, wet
your cloth, uust Hour over it, put in the paste the size intended, tie up,
and boil an hour.
Rice Dumplings. — Boil a pound office in two quarts of water till it
becomes quite dry, then take it olij and spread it to cool, lightening
tlie kernels with a fork. Pare a dozen juicy apples- scoop out the
con s, and till the cavities with lemon and sugar. Spread over every
apple a thick coating of the boiled rice. Tie each in a separate cloih.
Boil an hour and a half— be careful you do not bixak in tui-uing them
out.
Plain Indian Dumplings. — Tndian dumplings are very good made
plain, by merely wetting the meal with scakling water, or milk, and
adding a little salt. You can, if you choose, boil the whole together
in a mould or buttered bowl ; cook at least four hours. If they are lo be
served for dessert, add a little molasses, and if you have it, a quu^tet
jf a pound of finely minced buet.
P^rnson Dumplings. — Line a basin with a good hot paste crust, roll
e^ rather thin, lill it with damsons, cover it and bcU it in a cloth for
an hour ; wheii done pour melted butter over it, grate sugar loimd tbc^
•t^tC® of the dish, and serTO.
UOaiE COOK BOOK.
1)9
PANCAKES AND FRITTERS.
Rice Pancakes. — To half a pound of rice put two lhirtl« of a pint of
Titer, boil it to a jelly ; when old, add to iteisht ep^a, a pint of cream,
little salt and nutmeg, and a half of a pound of butter melted ; mix
well, adding the butter last, and working it only so much as will make
the batter suflic'ently thick. Fry them in lard, but employ as little a»
il is possible to fry thsm with.
A^^w England Pancakes. — Mix a pint of cream, five spoonfuls of fine
flour, seven yolks, and four whites of eggs, and a very little salt ; frj
them very thin in fresh butter, and between each strew su^ar ana
t'mnamon. Send up six or eight at once.
Flutters. — Make them of any of the batters directed for pancakes
by dropping a small quantity into the pan ; or make the plains sort
and put pared apples sliced and cored into the batter, and fry some of
It with each slice. Currants, or sliced lemon a? thin as paper, make
an agreeable change. — Any sort of sweetmeat or ripo fruit may be
made into fritters.
Oyster Fritters — Blanch some of the largest oysters you can get
but do not let them boil ; take oflF the beard, strain the liquor, and
season with cayenne pepper and a few drops of essence of anchovies ;
make this liquor into a good tliick batter, using a little cream, have
your stewpan with lard quite hot, then dip them separately into the
batter, then fry them, use silver skewers for them, if not dish on a
napkin and fried parslev,
Apple Fritters. — Take two or three large nieseting apples, piirc thtm
thin, cut them half an inch thick, lay them on a pie dioh, pour braudy
over them, let them lie two hours ; make a thick batter, using t i\'o
eggs, have clean lard, and make it quite hot ; fry two at a time, a nice
light brown, put them on the back of a sieve on paper, sift pounded
sugar over them, glaze them with a shovel or salamander ; dish on a
napkin.
After they are cut in slices take out the core with a small round
cutter.
Jt'vtato Fritters. — Boil two large potatoes, scrape them fine ; beat
f««ur yolks and three whites of eggs, and add to the above out largo
spoonful of cream, another of sweet wine, a squeeze of lemon, and a
little nutmeg. Beat this batter half an hour at least. It will be ex-
tremely light. Put a good quantity of fine lard in a stew-pan, «ind drop
a spoonful of the batter at a time into it. Fry thera ; and serve as a
sauce, a glass of white wine, tlie juice of lemon, one desert-spoonful of
pc«\ch-leaf or almond water, and some white sugar wanned together
not to be seiTcd in the dish.
too
HOME OOOK BOOK.
OUSTARDS
OENKRAL DIRECT lOVfl.
Tlie common rule for these is eight eggs to a quart of milk ; hut yoQ
• can make very good custard with six, or even four eggs to the ouart,
Oustard may be boiled, or baked, cither in cups, or one large drsh. It
may be put in a shallow paste, and prepared as a pie, or into a deep
paste for a pudding. There should always be a little salt in the flavor-
mg. The milk should always be boiled, and cooled again boforo being
used; this makes it much r»''her. ./ .
.' CvMardft Boiled. — Boil one quart of sweet milk, with stick cinnamon,
the rind of a lemon, and a tew laurel leaves or bitter almonds, and su-
gar. Beat the yolks of eight eggs along with the whites of four of them ;
Add a little milk, and strain the egg into another dish. When the
quart of milk boils, ta'< e it off the fire, and strain it ; then stir the egg
into it. Return the whole to the saucepan, and set it on the fire again
stirring constantly. Let it come to the boilinj; point ; then take it off
the fire, pour it into a large jug, and continue stirring it till it is nearly
cold. It should now have the consistency of thick cream, and ie ready
for being poured into custard.
"Rice Custard. — Boil one quart of milk, with a little salt, and any
Qavoring you HaC, and into this pour three table-spoonfuls of groimd
rice, mix smooth with a little cold milk, and one egg well beaten. Give
it, a boil up till it thickens, stirring constantly, and when cool put into
cups.
Custard, Baked.— JjoW a pint of cream with mace and cinnamon ;
when cold, take four eggs, leaving out two of the whites, a little rose
and orange-flower water, a little white wine, nutmeg, and sugar to
your taste ; mix them well together, and bake them in china cups.
Lemon Custard. — Take the yolks of ten eggs beaten, strain them,
tnd whip them with a pint of cream ; boil the juice of two lemons
Bweetened with the rind of one, when cold strain it to the cream and
«ggs ; when it almost boils, put it into a dish, grate over tt o .sad of a
tem^Hj and br^wn it with a salamander.
Viu-'^l ■ >■''
ROME OOOS BOOK.
101
OREAMS AND ICES.
cinnamon
Currant Cream. — Take some currants thoroughly ripe, bnii««« them
in boiled cream, add beaten cinnamon, and sweeten to your taste ; tben
■train it through a fine sieve, and serve.
Sti-awberries and raspberries may be done in the same way. Th«
fruit ought to be sweetened previous to putting in tho cream, which
should 1^ used aUnost cold, else it is liable to curdle.
Ice Creama. — Split into pieces a vanilla bean, and boil it in a very
little milk, till the flavor is well extracted ; then strain it. Mix two
table-spoonfuls of arrow-root powder, or the pame quantity of fine
powdered starch, with just sufficient cold milk to make it a thin paste ;
rubbing it till quite smooth. Boil together a pmt of cream and a pint
of rich milk; and while boiling stir in the preparation of arrow-root, and
the milk in which the vanilla has been boiled. When it has boiled
hard, take it off, stir in a half a pound of powdered loaf-sugar, and let
it come to a boil again. Then strain it, and put it into a froezcr plaoel
in a tub that has a hole in the bottom to let out the water ; and 8u^
round the fi-eezer on all sides with ice broken finely, and mixed with
coarse salt. Beat the cream hard for half an hour. Then let it rest
occasionally taking off the cover, and scraping down with a long spoon
the cream that sticks to the sides. When it is well frozen, transfer it
to a mould ; surround it with fresh salt and ice, and then freeze it over
again. If you wish to flavor it with lemon instead of vanilla, take a
large lump of sugar before you powder it, and rub it on the outside of
a large lemon till the ye.Uovv is all rubbed off upon the sugar. Then,
when the sugar is e^ powdered, mix with it the juice. Do ti. same
for orange.
^m
^«!PfPWW*»'m*«
102
HOME OOOK BOUK.
a lemon ; boil it up, then stir it til! almost cold ; put the juice of a )»•
mou in a dish or bowl, and pour the cream upon it, stirring ittill quiU
cold.
It is general eaten with preserves.
Orange Cream. — Pave four oranges very thin, into twelve spoonfuls
of water, and squeeze the juice on six ounces of finely powdered sugar.
Beat the yolks of nine eggs well; add the peel and juice, beat them to-
gether for some time. Then strain the whole through a flannel into a
silver, or very nice bloclc tin sauce-pan ; set it over a gentle fire, and
Btiv it one way till pretty thick, and scalding hot, but not boiling, or it
will curdle. Pour it into jelly glasses. A few lumps of sugar should
be rubbed hard on the lemons before they are pared, or after, as the
peel will be so thin as not to take all the essence, and the sugar will
extract it, and give a better color and flavor.
Calves^ Foot Jelly, — For one mould chop up two calves' feet, put them
on in about four quarts of water to boil, this should be done the day
before you require the jelly, keep it well skimmed and boil gently aU
day, it will then be reduced to about two quarts ; the next morning
take off" all the grease and wash the top with a Uttle warm water, then
rince it with cold, place the stock in the proper size stewpan to allow
it to boil well, then put in a paring of lomon, without any white adher-
ing to it, two or three cloves, a pidce of cinnamon, a few bruised cori-
ander seeds, and a bay leaf, let it boil for a few minutes then take it
off" to get cool. Have ready broken in a basin six or eight whites of
eggs and the shells, chop them up together, squeeze five or six lemons,
stmin the juice, add sugar to the whites of eggs and a glass of cold wa-
ter, then add the lemon juice; add all this well mixed into the calves'
foot stock, place it on your fire and let it rise to the top of your stew-
pan, be careful it does not go over, then take it ofi" the fire, place it on
the cover and put some hot coals upon it, let it stand a few minutes,
then run it repeatedly through the jelly bag until beautifully bright and
clear j flavor it with what may be required,'
Rice Jelly. — "Wash a lai^ tea-cupful of rice in several waters.
put it into a saucepan of cold water to cover it, and when it boils, ada
two cupfuls of rich milk, and boil it till it becomes dry ; put it into a
shape and press it m well. When cold, turn it out and serve with pre-
served cuiTants, raspberries, or any sort of fruit round it.
Blanc Mange — Boil 1 ounce of isinglass, 3 ounces of sweet and 6
bitter almonds, well pounded in a quart of milk ; let it boil until the
isinglass is disolved ; then sweeten it, stir it until nearly cold, and put
it into the mould.
Rice Blanc Mange — Wash and pick a tes^apful of rice, which boil in
ft pint of milk till quite soft. Sweeten or season it with pounded cinna-
mon or grated nutmeg. Pour it mto a shape, and, when cold, tiu*n <t
out as already directed. It may be garnished with red or black cut''
rant jelly, which is to be eaten idonf^ with 't.
HOME COOK BOOK
103
nice of a )».
>g it tili quite
t^e spoonful*
derod sugar.
3at them to-
annel info a
fire, and
)oiling, or it
ugar should
tfter, as the
sugar Tdll
t, put them
ne the day
gently aU
t morning
rater, then
n to allow
lite adher-
iiised cori-
n take it
whites of
ix lemons,
f cold wa-
he calves'
)ur stew-
lace it on
minutes,
right and
waters.
>oil8, add
it into »
^ith pr&*
it and 6
until the
and put
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d cinna*
twra <k
i>ck cui'*
Marmalade. — ^Marmalade may be composed almost of any fhut, the
bear, however for this purpose are apricots, peachf^s, oranges, quinces.
jggs, plums, apples, &c., they are usually made by boiling the fniit and
sugar together to a kind of pulp, stining them constantly whilst on the
fire, it is kept in pots which must not be covered till the marmalade
Is quite colc^ the proportion of sugar is half a pound to each pound of
fitiit.
A Charlotte Russe. — Cut as many very thin slices of white bread as
will cover the bottom and line the sides of a baking-dish, but first rub
k thick with butter. Put apples, in thin slices, into the dish, in layers,
till full, strewing sugar between, and bits of butter. In the meantime,
Boak as many slices of bread as will coyer the whole, in warm milk,
over which lay a plate, and a weight to keep the bread close on the
apples. Bake slowly three hours. To a middl>Dg-sized dish use half a
pound of butter iu the whole.
JELLIES— PRESERVma, BREAD, &o. > ,
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jT.;;v/; ^.■■..,;.; v; v-;:;r;,^'; PRESERVING. . ^.
Oeneral Directione. — Gather the fruit when it is dry. Do not boil
the fruit too long, as that hardens it ; pour boiling water over the sieves
used. Let the pots and jara containing fresh-made sweets remain un-
covered for two days, then soak a split bladder and tie it tightly over
the top ; in drj'ing it will shrink to the pot and render the latter per-
fectly air-tight. Keep preserves in a dry but not in a warm place. Be
sure to use sufficient sugar ; this, with ke.>ping them air-tight, is the
only way to avoid the risk of their spoiling.
To Clarify Sugar for Sweetmeats, — For each pound of sugar allow half
a pint of water, and for every three pounds, allow the white of an egg.
Mix when cold, boil a few minutes, and skim it ; let it stand ten min-
utes, then skim it again, and strain it.
To Clarify Isinglass. — Dissolve an ounce of isin?!ass in a cupful of
boiling water, skim it, and drain it through a coarse cloth. Jellies, can-
dies, and blancmange should be made in a clean copper pot, or a bell-
metal preserving-pan, and stirred up with a silver or wooden spoon*
Candied FniiVs. —Preserve the fruit, then dip it in sugar boiled to
candy thickness, afterwards dry it. Grapes may be thus dipped uncooked
and then dried. Or fruit may be taken from the sirup when preserved
rolled in powdered sugar, 'and afterwards set on a sieve to dry.
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HOME OOCE BOOK.
Red or Black Currant Jdly. — Strip the currants, put them in jnrB or
|ians, and bake them ; Btrain off the juice through a sieve ; having loaf sugar
pounded and dried, in the proportion of one pound to one pint of juice
set the juice over the fire, and when boiling, throw in the sugcr gradu-
ally, stirring the whole time ; boil five minutes after all the sugar has
been dissolved, if left too long over the fire, the jelly will become can-
died. Pour into small-sized jars. By thus method, the jelly will be
perfectly clear without skimming, which eaves waste and troyble.
Aj^le Jetty. — Take two dozen of large golden pippins or golden rus-
sets ; pare them and put in as much water as vnll cover them \ lei them
boil as fas'i; us possible till the apples are reduced to a pulp ; strain them
through a jelly bag, and to every pint of jeJly put one pound of
fine sugar ; boil it over a quick fire for a quarter of an hour, add lemon
juice to your taste, keep it boiling and skim it. Try a little oa a plate ;
wheait jellies, or set«i, it is boil^ enough.
Quince Jetty, — Pare, quarter, core, and weigh some ripe quinces, as
quickly as possible, and throw them as they are done into part of the
water in which they are to be boiled ; allow 1 pint of tins to each
pound of the fruit, and simmer it gently until it is a little broken.
Turn the whole into a jelly bag, or strain the liquid through a fine cloth,
and let it drain very closely from it. Weigh the juice, and boi) for
twenty minutes, take it from the fire and stir into it, until it is enare-
ly dissolved, one pound of sugar for each pound of juice, keep it con-
stantly stirred and thoroughly cleared from scum, boil from ten totwen*
minutes longer, or until it jellies in falling from the skimmer.
Raspberry Jt^^j^.— This is the most agreeable of all jellies. Crush the
raspberries, and strain them through a wet cloth. Put the juice into
a preserving-pan, with three-quarters of a pound of sugar to one pound
of juice ; boil it ten minutes, and take care that it does not darken ,
.remove the pan off the fire ; stram the juice through a bag and pour it
into pots. Do not touch the bag till all the jelly has passed througk
else it may become thick.
Rhubarb Jam, — Peel the stalks, and cut them up about an inch lonej
put them into a broad t'n or copper pan with sufficient water to let
them float. Let it boil till reduced to a pulp, keeping it well stir-
red from the bottom. Pass the pulp through a colander or coarse sieve,
and to each pint add from three-quarters of a pound to a pound of su-
gar, either loaf or moist ; put it back into tl'e pan and boil it for aroth*
er half hour, still keeping it stirred. Try now, by dropping a little on
a plate, if it is done eno igh ; it should be of the consistence of jelly ;
if it spreads, boil it a 11 tie longer, till stiff beneath the finger. Peui
it into pots or jars, and when cold, cover and tie it down like other pr»
Sdrvejt
HOMR COOK BOOK.
105
irnces, as
IS enare-
Cherry Jan,,, — Having stoned three pounds of cherries, braise them
and et the juice run from them ; then boil together half a pound of
red currant juice, and half a pound of loaf sugar j put the cherries into
these whi'st they are boiling, aud strew on them three quarters of a
J ound of sifted sugar. Boil ail together very fast for ha f un hour, and
then put it into pots. When cold, put en brandy papers
Blackberry Pie, — Allow three quarters of a pound of oitwn sugar
to a pound of fruit. Boil the fruit half an hour ; then add the sugal
and boil all together for teu minutes.
Raspberry Jam. — Allo'v a oound of sugar to each pound of frait ;
press them with a spoon in au earthen dieu, add the sugar, and boil all
together for fifteen minutes.
Gooseberry Jam. — To ev^»y nnund of gooseberries add a pound of
sugar; bruise the gooseberries iu a mortar, and boil them well. When
cold put the jam in pots.
Gooseberry Fool. — Pick a PV9'i of fult-grown unripe gooseberries,
and put them into a saucepan'witl^ ?' I'ttle water. Cover them up and
let them simmer very softly. When fhe^y are tender, but not so much
done as to burst, take them off, strain the water from them, and turn
them into a dish. Now bruise them to a fine pulp, and sweeten them
with sugar to your taste. Let them scand till cool, and then add new
milk or cream.
To Preserve Peaches, Apricots, Nectaripes, and Plums, — Weigh the
peaches, put them into a preserving pan full oi cold water with a slice
or two of lemon ; set them on a s ow fire, have ready a s»eve and »
napkin, and be careful not to do them too much.
Some of the peaches will be ready sooner than others j when tbey
begin to be soft they are done enough ; take them out as they become
soft and drain them on a sieve, and let them stand until cold ; then
make a syrup, to every pound of peaches allowing a poimd ot loaf
sugar ; use some of the water in which the peaches were boiled for the
syrup. Crack the pits of half a dozen peaches throw them into hot
water and remove their skins, then boil them with the syrup you aro
making. Put the peaches into jars and glasses, and pour the sjrup
over them.
Cut several round pieces of paper, dip them in brandy, lay them
over the preserves, and tie up the jars.
Apricots, Nectarines and Plums, may be preserved in the same
manner. '
This way of preserving peaches is much preferable to cutting them
ap and then preserving them. The fruit should not be permitted to
boil until it becomes shrivelled.
5*
UOME OOOK BOOK.
To preserve Green-gages. — Gather the finest you can get, and befoM
they are quite ripe, put at the bottom of a bell-metal pot, Bome vino*
.eaves, roll your plums in vine-leaves, put alternate layers of p jurat
and leaveb till your pot is full ; cover them quite with water, put thcra
over a very slow fire ; when the sUn begins to rise, take them off* and
put them on a sieve to drain ; make a syrup with some of the fatilty
plums, put a pound of sugar to a pound of plums ; when the sugar is
dissolved and skimmed quite clear, put in your plums and let them
boil gently for ten or fifteen minutes ; take them off and iet them
stand in the pan til] quite co d, then put them on again and let them
boil very gently for twenty minutes or half an hour; then take them
out as free from the syrup as poss'ble, and boil the syrup til! it ropes,
then pour it boiling over your plums. All kinds of plums may be done
this way.
To preserve Strawberries and Raspberries whole. — To two pounds
of fine large strawberries add two pounds of powdered sugar, and put
them into a preserving kettle, over a slow fire, till the sugar is melted;
then boil them precise !y twenty minutes, as fast ai possible ; have rea-
dy a number of small jars, and put the fruit in boiling hot. Cork and
seal the jars immediately, and keep them through the summer in a cold
dry cellar. The jars must be heated before the hot fruit is poured in
otherwise they will break.
To preserve Quinces. — Pare, core, and halve the fruit. Boil the cores
and parings, and strain the liquor. Boil the quince in the same until
quite tender. Make a syrup with the liquor, allowing a pound of
sugar to a pound of fruit. When the syrup is clear put in the quinces,
a few at a time, rt movmg them carefully as they are done, which will
be in a few minutes. Boil the syrup until it is thick and clear.
Pine Apples. — Take pineapples as ripe as you can i ossibly get them,
pare them, and cut them into thin slices. Weigh them, and to each
pound of pine-apple allow a pound of loaf-sugar. Place a layer of the
pine-apple slices in the bottom of a large deep dish, and sjirinklo it
thickly ^itha layer of the sugar, which nmst first be powdered. Then
put another layer of the pine-apple, and sugar it well ; and so on till
the dish is full, finishing with a layer of sugar on the top. Cover thj
dish, and let it stand a'l night. In the morning remove the s'iccs of
pine-apple to a tureen. Pour the syrup into a presurviug kettle, and
Bkim it at least half an hour. Do not remove it from the fire, til the
scum has entire y ceased to rise. Then pour the syrup, boiling hot,
over the slices of pine-apple in the tureen. Cover it and let it stand
till cold. Then transfer the eiiced pine-apple and the syrup to wide-
mouthed glass jarSj or cover them well, pasting down thicn wliite \*\^t
over the top.
nOMB COOK BOOK.
107
To preserve Pumpkins. — Choose a thick yel'ow pumpUiu nhich 19
sweet ; pare, take out the seedii, and Jut the thick part into any form
you choose, round, square, egg-shaped, stars, wheels, &c ; weigh it j
put it into a stone jar or deep dish, and place it in a pot of water to
boil, till the pumpkin is so soft that you can pass a fork through it.
The pot may be kept uncovered, and be sure that no water boils into
thejar.
Take the weight of the pumpkin in good loaf sugar j clarify it, and
boil the syrup with the juice of one lemon to every pound of sugar and
the peel cut in little squares. When the pumpkin is soft, put it into
the syrup, and simmer gently about an hour, or till the liquor is thick,
and rich ; then let it cool, and put it in glass jars well secured from
air. It is a very rich sweetmeat.
Brandy Peaches^ Plums^ <^c. — Gather peaches before they are quite
ripe, prick them with a large needle, and rub oft" the down with a piece
of flannel. Gut a quill and pass it carefully round the stone to loosen
it. Put them into a large [reserving pan, with cold water rather
more than enough to cover them, and let the water become gradually
scalding hot. If the water does more than simmer very gently,
or if the fire be fierce, the fruit will be likely to crack. When they
are tender, lift them carefully out, and fold them up in flannel or a soft
tablecloth, in several folds. Have ready a quart, or more, as the
peaches require, of the best white brandy, and dissolve ten ounces of
powdered sugar in it. When the peaches are cool, put them into a
glass jar, and pour the brandy and sugar over them. Cover with
leather and a bladder. Apricots and Plums in the same way.
Preserving Fruit without Sugar. — It is a business that cannot so
well be done in families as in large manufactories, where everything is
arranged for convenience ; but still with a little experience and cai-eful
attention, every family can save enough of the various fmiis of the sea-
son to furnish their tables with a great delicacy during that portioo
of the year when <;hey can get nothing of the kind. Tlie whole secret
consists in expelling the air from bottles or cans, by heat, and then
sealing up the contents hermetically. If the article to be preserved is
peaches, select such us you would for sweetmeats, and pair and cut
them so they can be put in the bottle, and you must do this with the
least possible delay, or they will be coloi*ed by tho atmosphere. Some
persons who want them to retain their natural whiteness, put thetn un-
der water. \. ' en the bottle is full, cork it tight and wire down the
cork with very little projection above the glass. When you have bot-
tles enough to fill a kettle, such as may be most convenient:, put them
in and boil with the water all around up to the nozzle, for about fifteen
or twenty minutes, or until the bottle appears to be full of steam, the
atmosphere having been forced out through the cork. As soon as tb.<»
bottles are cool enough to handle, dip the corks in sealing-wax sc as to
^mmmmm
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HOM^ COOK BOOK.
tfofer them quite tight. An additional precaution is used by som/' \a
putting tin foil over the wax.
Another plan is to cook the fruit slightly in a kettle, and then put
it in cans or bottles, and pour hot syrup of sugar in to fill up the in*
terstices, and then cork and seal. The heat of the fruit and syiup
answering to expel the air. But the less they are cooked, or sweet*
ened, the more natural will be the taste, like fi-esh fruit, when opened.
We have eaten peaches a year old that we could not tell from those
fiugared an hour before.
Tomatoes are easily preserved, and retain their freshness better
than almost any other fruit. The small kind aw only used. Scald
and peel them without breaking the flesh. Bottles should hold about
a quart only, because when once opened, the contents must be used up
at once. Bottles made on purpose, with large throats, and a ring on
the inside are the best, and bottles are better than cans for all acid
fruit. The cans, however, are more easily secured by solder, than the
bottles by corks and wax, as the air is let out through a small punc-
ture after the lar.^e opening is soldered up and cans heated, and that
hole stopped with a single drop of solder.
Every article of fruit will keep fresh if the air is exhausted and the
bottle sealed tight. The least particle of air adiuiitted through any im*
perfection of the sealing will spoil the fruit. If the air could be
driven out without heat, there would be no need of any cooking, and
only just enough should be given to expel the air and not change the
taste. Many persons prefer to add syrup made by about one pound of
sugar to a quart of water, to all suitable fruits. Green com, beans,
peas, tomatoes, pie plant, currants, gooseberries, cherries, plums, rasp-
berries, strawberries, peaches, are the most common things put up in this
wsuy. They add greatly to the pleasures of the tablo, and to the health
of ^hose who consume them ; quite unlike, in that respect, the common
preserves.
We have known fruit for pies put up in three-quart cans, by partially
cooking in an open kettle in a syrup just sweet enough for use, and put-
ting the fruit in the cans hot and soldering immediately. It kept thus
perfectly.
Some fruits keep much better, and with less heating than others.
Peas are among the hardest articles to keep ; they contain so much
fixed air.
We advise e\ery family in the country to try this plan of putting
up fruits for winter use^ on a small scale this year, and if successfid
enlai^e upon it next year.
Bread, Tea Cakea^ ^c. — In summer bread should be mixed with
cold water. * In damp weather the water should be tepid, and in cold
weather quite warm. If the yeast is new, a small quantity will make
the bread rise. In the country yeast cakes are found very convenient
out they seldoix; make the bread as good as fresh lively ) uast
HOME COOK BOOK.
109
J4i TiUy Bread. — Take eight pounds of fine wheat fl( mr, and sill it into
your bread-dish ; rub well intotheflouratable-spoonfulof lardorbuttcji'.
Make a deep hole in the middle of the flour, and having ready a quart
of water, lukewarm, with a heaped table-spoonful of tine salt, mix it
with flour and yeast, pour it into the cavity ; take a large spoon and stir
in the surrounding flour until you have a th*'^k batter ; then fi'jatter a
handful of flour over the dish, cover up your batter and put it in a
warm place, if it is cold weather ; if summer anywhere will be warm
enough. This is called setting- a sponge. When the batter shows
pretty determined signs of fermentation, pour in as much warm water
as will make the whole mass of the flour and batter of a proper con-
sistence. Knead it well, until it is perfectly dean and smooth ; put it
directly into your bread-pans, which must be first well greased. la
about half an hour it will be ready to put in the ovon, whl^Jl should be
properly heated beforehand.
Large Bakings. — For large bakings, the following method is ^est.
The common way is to put the flour into a trough, tub, or pan, suffi-
ciently large to permit its swelling to three times the size it at present
occupies. Make a deep hole in the middle of the flour. For half a
bushel of flour take a pint of thick yeast, that is, yeast not frothy, mix
it with about a pint of soft water, made blood-warm. The water must
not be hot ; then gently i aix with the yeast and water as much flour as
will bring it to the consistence of a thick or soft batter, pour this mix-
ture into the hole in the llour and cover it by sprinkling it with flour }
lay over it a flannel or sack, and in cold weather place it near — not too
near, the fire. This is called laying the sponge ; when the sponge — or
this mixture of water, yeast and flour, has risen enough to crack the dry
flour by which it was covered, sprinkle over the top six ounces of salt,
[more or less to suit the taste ;] mind, the time when the salt is ap-
plied is of great importance. We have seen directions in which we
are told to mix the salt tvith the water and yeast. The effect of this
would be to prevent fermentation, or, in other words, to prevent the
sponge from rising. After the salt is sprinkled over the sponge, work
it with the rest of the flour, and add from time to time, warm water [not
hot] till the whole is sufficiently moistened ; that is, scarcely as moist
as pie- crust. The degree of moistness, however, which the mixture
ought to possess, can only be taught by experience ; when the water
is mixed with the composition, then work it well by pushing your
fists into it, then rolling it out with your hands, folding it up again,
kneading it again with your fists till it is completely mixed, and formed
into a stiff, tough smooth substance, which is called dough— great ca)*e
must be taken that your dough be not too moist, on the one hand, and
on the other, that every particle of flour bo thoroughly incorporated.
Form your dough into a lump like a large dumpling, again cover it up
ftod keep it warm, to rise or ferment. After it has been rising about
110
HOMK COOK BOOK.
twenty minutes, or half an hour, make the dough nto loaves, first hay
ing shaken a little flour over the bread to prevent sticking. The loavei
may be made up in tin moulds, or if it be desirad to make it into
loaves to be baked without the use of moulds, divide the dough into equal
parts, according to the size you wish to have your loaves, make each
part into the form of a dumpling and lay one dumpling, if we may so
speak, upon another — then, the oven being properly heated, by means
of an instrument called a peel — a sort of wooden shovel — put in your
loaves, and immediately shut the door as close as possible. A goo(
deal of nicety is required in properly placing the loaves in the oven—*
they must be put pretty closely together. The bread will take from
an hour and a half to two hours to bake properly.
Brawn or Dyspepsia Bread.— Take six quarts of wheat meal, rather
coarsely ground, one tea-cup of good yeast, and half a tea-cup of mo
lasses, mix these with a pint of milk-warm water and a tea-spoonful
of saleratus. Make a hole in the flour and stir this mixture in the mid-
dle of the meal till it is like batter. Then proceed as with the fine
flour bread. Make the dough when sufficiently light into four loaves,
which will weigh two pounds per loaf when baked. It requires a hotter
oven than fine flour bread, and must bake about an hour and a half.
Rye and Indian Bread, —There are many different proportions of
mixing it — some put one-third Indian meal with two of rye ; others
like one-third rye and two of Indian ; others prefer it half and half.
If you use the largest proportion of rye meal, make your dough stiff,
so that it will mould into loaves : when it is two-thirds Indian, it
should be softer, and baked in deep earlhen or tin pans, after the fol^
lowing rule :
Take 2 quarts of sifted Indian meal ; put it into a glazed earthen pan^
sprinivle over it a table-spoonful of fine salt ; pour over it about a quart
of boiling water, stir and work it till every part of the meal is the
rougly wet ; Indian meal absorbs a greater quantity of water. When
it is about milk-warm, work in 1 quart of rye meal and a tea-cupful of
lively yeaat, mixed with half a pint of warm water j add more warm
water, if needed. Work the mixture well with your hands : it should
be stiff, oiit not firm as flour dough. Have ready a large, deep, well-
buttered pan ; put in the dough, and smooth the top by putting your
hand in wr.rm water, and then patting down the loaC Set this to rite
in a warm p lace in the winter ; in the summer it should not be put by
fire. When it begins to crack on the top, which will usuall}- be
in about an hour vv an hour and a half, put it into a well-heaied
ovsn, and bake it nearly 3 hours. It is better to let it stand
m the oven all night, unless the weather is warm. Indian meal requires
to be well cooked. The loaf ^vill weigh about 4 lbs. Pan bread koept
best in large loaves.
nOMIC COOK BOOK.
in
Common Yeast. — Tliicken two quarts of water with fine flour, aboni
«hrce spoonfuls; boil it half an hour, sweeten it with half a spoonful of
brown sugar ; when nearly cold put into it four spoonfuls of frtsh yeast
and pour it into a jup, shake it well together, and let it stand one day
to ferment near the lire without being covered. There will be a thin
liquor on the top, which must be poured oil'; shake the remainder and
cork it up for use. Take always four spoonfuls of the old mixture to
ferment the next quantity, keeping it always in succession. A half-peck
loaf will require about a gill.
The bottles should be closely corked until the fermentation is over.
After twenty-four hours the bottles may be well corked. They should
bo kept in a cold place. Yeast will not keep g- od over ten days unless
it is made into little biscuits. For that purpose the process is the same
as above, except that the yeast is taken from the bottles after it fer-
ments, flour enough added to it to make a thick dough — it is then cut
into biscuits and dried in the sun. BcTore the biscuits arc used they
should be soaked all night- -the water from them is mixed with the
bread. One biscuit to a large loaf or two small ones.
To Make French Bread and French Rolls. — Mix the yolks of twelve
e^ga and the whites of eight beaten and strained, a peck of fine flour
and a quart of good yeast (but not bitter), with as much warm milk
as will make the whole into a thin light dough ; stir it well, but do not
knead it. Put the dough into dishes, and set it to rise ; then turn
it into a quick oven r, when done rasp the loaves.
French rolls are made by nibbing into every pound of flour an ounce
of butter, one egg beaten, a little yeast, and sufficient milk to make a
dough moderately stitf ; beat it up, but do not kuead it. Let it r'>&e
and bake in rolls on tins ; when baked, r<asp them.
To Make fine Rolls.— "Warm a hit of butter in half a pint of milk,
add to it two spoonfuls of small-beer yeast and some salt; with these
ingredients mix two pounds of flour ; let it rise an hour, and knead it
well ; form the rolls and bake them in a quick oven for twenty minutes
Excellent Biscuits. — Take of flour 2 lbs., carbonate of ammonia 3
drachms in fine powder, white sugar 4 oz., arrow root 1 oz., butter 4
oz., 1 egg ; mix into a stiff paste with new milk, and beat them well
with a rolling-pin for half an hour ; roll out ihin, and cut them out
with a docker, and bake in a quick oven for 15 minutes.
Tea Cakes. — Take of flour 1 lb., sugar 1 oz„ butter 1 oz., muriatic
acid 2 drachms, bi-carbonate of soda 2 druciims, milk G oz., water G oz.
Rub the butter into the flour ; dissolve the sugar and soda in the milic,
and the acid in the water. First add the milk, &c. to the flour, and
iir^rtiaUy mix: then the ^^ater and acid, and mix well togethw, divide
112
aOMB COOK BOOK.
t.
Into three portions, and bake 26 minutes. Flat round tins or earthen
pans are the best to bkac them in. If the above is niade with bauing
powder, a tea-spoonful may be substituted for the acid and soda in tiie
abovt receipt, and all the other directions carried out as stJited above.
If buttermilk is used, the acid, milk, and water, must be let out.
Milk Bread. — to 14 pounds of flour use a pint of yeast, 4 eggs, and
milk of the warmth it comes from the cow ; make it into a dough, the
thikcness of hasty-pudding ; leave it 2 hours to rise ; sift over it a
sufficient quantity of fine saltj work it with flour to a proper consis-
tence. .It takes a quick oven : always try a little bit before the bread
is made up, as it will show the state of the bread as well as the oven.
A very light Potato Bread. — Dry 2 pounds of fine flour, and nib in-
co it a pound of warm mealy potatoes ; add warm milk and water, with
a sufficient quantity of yeast and salt, at the proper time ; leave it 2
hours to rise in a warm corner, in winter ; bake it in tin shapes, other-
wise it will spread as the dougn will rise very light. It makes nice hot
rolls for butter. An excellent tea or bun bread is made of it, by add-
ing sugar, eggs, and cm'rants.
Corn Meal Rusk. — Take 6 cups of com meal, 4 cups wheat dour, 2
cups of molasseSf 2 table-E*poouful, of salcratus mix the whole together
and knead into dough, then make two cakes of it and bake it three
quarters of (^n hour.
Rusk. — 1 cup of butter, 1 of sugar, 1 pound of flour, 1 pint of milk,
3 eggs, 1 cup of yeast, teaspoonful, bake in quick oven.
Corn Bread. — 1 quart of milk, 4 eggs, tablespoon of sugar, 1 of butter,
tea-spoonful of salt, some nutmeg, a large tea-spoonful of soda, and 2 of
cream of tartar j stir in the meal until it makes a thick batter and bake
in buttered tins in a quick oven.
India Johnny Cake.— I quart, 1 cup of flour, 2 eggs, 1 cup of molasses
1 tea-spoonful of saleratus, 1 of ginger, then stir iu the meal
To Make Pancakes. — Beat up three eggs and a quart of milk j make
it up into a batter with flour, a little sail, a spoonful of ground ginger
and a little grated lemon-peel j let it be of a fine thickness and per-
fectly smooth. Clean youi fryingpan thoroughly, and put iato it a
good lump of dripping or butter j when it is hot pour in a cupful of
batter and let it run all over of an equal thickness j shake the pan fre-
quently ihat the batter may not stick, and when you think it is done
on one side, toss it over ; if you cannot, turn it with a slice ; and when
botn sides are of a nice light brown, lay it on a dish beiv.re the fire
iliew sugar over it, and so do the I'cst They should be eaten directly
o»* they will become heavy.
HOME COOK BOOK*
118
)f molassea
ihiU iVi/<«r«— Make a batter of flo'ir, milk, ind eggs, of wlutertr
richness vou desire ; stir into it either raspberries, currants, or any
other fruit F17 in hot lard the same as pancakes.
Diet Bread.—One pound of flour, one of sugar, nine eggs, leaving out
some of the whites, a little mace and rose water.
Wonders.- 'Two pounds of flour, three quarters of a pound of sugai
half a pound of butter, nine eggs, a little mace ana rose water.
A light cake to bake in cupa,— One and a half pounds of sugar, half a
pound of butter rubbed into two pounds of flour, one glass of wine, o*«
of rose water, eight eggs, and hall' a nutmeg.
Sponge Cake. — Five eggs, half a pound of sugar, and a quarter of a
pound of flour.
Another. — One pound of sugar, nine eggs, the weight of four eggs of
flour ; beat the yolks and white separate ; mix the sugar and eggs to-
gether before you add the flour ; a little nutmeg.
Another. — Five eggs, three tea cups of flour, two of sugar, and a little
cinnamon.
Pound Cake. — Three eggs, nine spoonfuls of butter, three of sugar
and three hondsful of flour.
Bath Bune. — Take a pound of flour, the rinds of three lemons grated
fine, half a pound of butter melted in a cofiee-cup of cream, a tea-spoon-
ful of yeast, and three eggs. Mix ; add half a pound of finely powder>
ed white sugar : work well, let it stand to rise well, and it will make
thirty-nine buns.
Tea Cakes. — Take a pound of flour, half a pound of butter, and the
same of sugar ; the peel of a lemon finely grated, a little of the juice, an
egg, a little brandy to flavor, and a tea-spoonful of bruised coriander
seed. Boll it out thin, make into cakes, and bake them in a quick
oven.
Short-Bread. — Rub one pound of butter, and twelve ounces of flnely
powdered loaf sugar, into two pounds of flom*, with the hand ; make it
into a stiff paste with four eggs, roll out to double the thiclmes£ of a
penny piece, cut it into round or square cakes, pinch the edges, stick
slices of candied peel and some carraway comfits on the tr p, and bake
them on iron plates in a warm oven.
Tei Cake. — One pound sugar, half pound butter, two tia-spoonfu.
of pearlash, coffee cup of milk, mix stifi^
Composition Cake. — One pound of floui, one of sugar, half a pouiui
of butter, seven eggs, half a pint of cream, and a gill of brandy.
Ijtfl^NMp")
lU
UOMK COOK BOOK.
■
Tea Cake, — ^Three cupt of iugar, three eggs, one cup of butler, one
cap of milk, % amaU lump of pearlash, and make it not quite as Bti£f oi
pound cake.
LoafCako, — Fiye poundi of flour, two of sugar, three quarters of a
pound of lard, and the aame quantity of butter, one pint of yeast, eight
(.'ggfl, one quart of milk : roU the sugar in tba flower ; add the raisina
and spice alter the first rising.
Pint Cake. — One pint of dough, one tea-cup of sugar, one of butter,
three eggs, one tea spoonful of pearlash, with raisins and spices.
Soft Gingerbread.— Six tea cups of flour^ three of molasses, one of
cream, one of butter, one table spoonful of gmger, and one of pearlash.
^q/^«.— One pound of flour, quarter of a pound of butter, two ^gs
beat, one gloss of wine, and a nutmeg.
Jumblea.— Three pounds of flour, two of sugar, one of butter, eight
eggs, with a little carraway seed } add a little miUc, if the eggs arc not
sufficient.
Sqft cakee in little pans, — One and a half poond of butter rubbed into
two pounds of flour, add one wine glass of wine, one of rose water^ twc
of yeast, nutmeg, cinnamon and currants. ^
Rice Cakes. — Boil a cupful of rice until it become a jelly ; while it
Is warm, mix a lai^ lump of butter with it and a little salt Add as
much milk to a small tea-cupful of flour as will make a tolerable stiff
JMitter— stir it until it is quite smooth, and then mix it with the rice.
Beat 6 eegs as light as possible, and add them to the rice.
These ca^s are fried on a griddle as all other pancakes — they must
be caiefully turned.
Serve them with powdered sugar and nutmeg. They should be ser*
ved as hot as possible, or they will become heavy — and a heavy pan-
cake is a very poor afiair.
Buck-wheat Cakes. — Take 1 quart of bnck-wheat meal, a hand-
ful of Indian meal, and a tea-spoonful of salt; mix them with
2 large spoonsful of yeast and sufficient cold water to make a
thick batter ; beat it well ; put it in a warm place to rise, which will take
3 or 4 hours or, if you mix it at night, let it stand where it is rather cool.
When it is light, bake it on a griddle or in a pan. The griddle must
be well buttered, and the cakes are better tc be small and thin.
Waffles. — Take a quart of flour, and wet it with a little sweet milk ;
then stir in enough miU to form a thick batter. Add a table-spoonful
of melted butter, two eggs well-beaten, a tea-spoonful of salt, and yeast
to raise it. When light, heat your waffle iron, by placing it on a bed
of clear, bright coals ; grease it well, and fill it with the batter. T^o
or three minutes will suffice to bake on one side * then turn the iron
oTor ; and when brown on both sides, the cake is done. Butter the
BOMK OOOK BOOK.
Ill
waffle* as soon m dcno, and serre with powdered white sugar and cin*
namon ; or you may put on the sugnr and spice at the same time with
the butter.
Muffina, — Take 1 pint of new millc, 1 pint of liot water, 4 Itirojin o(
augar, 1 egg, half a pint of good briak veasi, and flour enough to inalco
tlie mixturo ^uite as thick as pound-cake. Let it rise well } bake lu
hoops on a gnddle.
Indian Griddle Cahet.—X quart of milk, 6 eggs, tea-spoonful of saler*
atus, some nuviueg, tea-spoonful of salt, stir meal in until you have a tliiclc
Itatter, fry in melted butter and lard.
Dough Nut».—4i and a half pounds of flour, ] quart of milk, thre^
quarter lbs. of butter, same of sugar, one cup oi' yeast, a little salt and
spice to taste, fry in not lard.
CruUera. — 2 lbs. flour, one half lb. of butter, 1 l Jf lb. of sugar, 6 eggn
and spict to taste cook same as douglx, miti.
ue
HOME OOOK BOOK.
FKTJIT CAKES, &o.
In making Cake, accuracy in proportioning the ingredients is indis*
pcnsable. It is equally indispensable for the success of the cake that it
should be placed in a heated oven as soon as prepared. It is useless to
attempt to make light cake unless the eggs are perfectly fresh, and the
batter good. Neither eggs nor butter and sugar should be beaten in
tin, as its coldness prevents their becoming light. To ascertain if a
large cake is perfectly done, a broad bladed knife shonld be plunged in-
to >he centre of it ; if dry and clean when dravra out, the cake is bak-
ed. For a smaller cake, insert a straw or the wisp of a bro'>m j if it
comes out in the least moist the cake should be left in the
oven.
Great attention should be paid to the different degrees of the heat
of the oven for baking cakes : it should be, at first, of a sound heat,
when, after it has been well cleaned out, such articles may be baked as
retjuire a hot oven ; then, such as are directed to be baked in a mod-
erately^ heated oven ; and lastly, those in a slack or cooling oven. With
a little care, the above degrees of heat may soon be known.
Fro&ling for Cake. — For the white of one egg, 9 heaping tea-spoons
of white i-eiined sugar, 1, Poland starch. Beat the eggs to a stiff froth
so that you can turn the plate upside down without the eggs falling off,
stir in the sugar slowly with a wooden spoon, 10 or 15 minutes con-
stantly i to frost a common-fiized cake 1 egg and a half.
Plum Cake or Wedding Cake. — One pound of dry flour, one pound
of sweet butter, one pound of sugar, twelve eggs, two pounds of rais-
ins, (the sultana raisins are the best,) two pounds of currants. As
much spice as you please. A glass of wine, one of brandy, and a pound
of citron. Mix the butter and sugar as for pound-cake. Sift the spice,
and beat the eggs very light. Put in the fruit last, stirring it in grad-
ually. It should be well floured. If necessary, add more flour after
the fruit is in. Butter sheets of paper, and line the inside of one large
ptm, or two smaller ones. Lay in some slices of citron, then a layer of
the mixture, then of the citron, and so on till the pan is full. This
ciiko requires a tolerably hot and steady oven, and will /x;ed baking 4
or 5 hours, according to its thickness. It will be better to let it cogJ
irmdually la the oven. Ice it when thoroughly cold.
UOME COOK BOOK.
11*
Brides Cakc—Z pounds cf raisins, 2 of currants, 12 eggs, 1 poimd
it flour, 1 pound of «ugar, 1 wine glass of brandy, 2 nutmegs, 1 tabl&«
spoonful of cinnamon, a half one of cloves, 1 of allspice, citron, mace,
Ana bake in a quick oven, it will require 3 hours ; this cuke must Im
covered with icing.
Fruit Cake. — 1 pound of flour, 1 of sugar, three-quarters of butter
2 of raisins, 2 of currants, 1 of citron, a half an ounce of mace, and a
wine-glass of brandy, 1 of wine, 8 eggs, stir the sugar and butter to a
cream, add the flour gpradually, then the wine, brandy, and spice, add
the fruit just before it is put in the pans j it takes over two hours if the
loaves are thick.
Sponge Cake. — 7 eggs, twelve oimces of sugar, six of flour, a littla
rose water, a spoonful of pearl ash.
Superior Sponge Cake. — Take the weight of ten eggs in powdered
loaf sugar, beat it to a froth with the yolks of twelve eggs, put in the
grated rind of a fresh lemon, leaving out the white part — add half tho
juice. Beat the whites of twelve eggs to a stiff froth, and mix them
with the sugar and butter. Stir the whole without any cessation for
Biteen minutes, then stir in gradually the weight of six eggs in sifted
flour. As soon as the flour is well mixed in, turn the cakes into pans
lined with buttered paper — bake it immediately in a quick, but not a
furiously hot oven. It will bake in the course of twenty minutes* If
It bakes too fast, cover it with thick |fttper.
Cream Cake. — Four cups of flour, three of sugar, one of butter, ont>
of cream, Ave eggs, 1 table-spoonful of pearlash, mix the butter and
sugar together first, then add the rest.
Queen CaJce. — Mir 1 pound of dried flour, the same of sifted sugar
and of washed currants. Wash 1 lb. of butter in rose-water, beat it
well, then mix with it 8 eggs, yolks and whites beaten separately, and
put in the drying ingredients by degrees j beat the whole an hour j but-
ter little tins, tea-cups, or saucers, iilhng them only half full. Sift a
little fine sugar over just as you put them into t^ie oven.
Cocoanut Cakes — Take equal weights of grated cocoanut and pow-
dered white sugar, [the brown part of the cocoanut should be cut olf
before grating it] — ^add the whites of eggs beaten to a stiff froth, in tlio
proportion of half a dozen to a pound each of cocoanut and sugar.
There should be just eggs enough to wet up the whole stiff. Drop tho
mixture, on to buttered plates, several inches apart. Bake them iiume*
diately in a moderately warm oven.
Soft Ginger Cake. — One tea-cup of butter, one of milk, three of m»*
lasses, 4 eggs, 5 cups of flour, and one tea-spoon of pearlash. Make n
to a stiff paste add bake iu a slow oveu.
';
118
HOME OOOK BOOK.
l!
i
j :
A Plain Cake, — Mix together three-quarters of a pound of flour, itm
same of moist sugar, a quarter of a pound of butter, one egg well beat-
en and two table-spoonsful of milk ; bake moderately.
Cookies— To three cups of sugar put one of butter, one of milk, threp
e^s, a tea-spoonful of saleratus dissolved in the milk, and carrawa}
seeds, if you like, or other spice.
Cup Cake. — 2 cups of sugar, 1 cup butter, 1 small cup milk, 3 eggs
4 cups flour, spice to taste.
Pirii Cake — One pint of dough, one tea-cup of sua^ar, one of butter,
three eggs, a tea-spoonful of pearlash, with raisins and spice to taste.
Macaroons, — Pound well in a mortar with the white of an egg half
a pound of sweet almonds blanched, with a few bitter ones also blanch-
ed. Beat to a froth the whites of four eggs, and mix with them 2 lbs.
of sugar. Mix all together, and drop them on paper placed on a tin.
A half an hour in a gentle oven bak(*s them.
Tea Cake. — Three cups of sugar, three eggs, one cup of butter, one
of milk, a small lump of pearlash ; mix not quite as stiif as pound caka
Loaf Cake. — Five pounds of flour, two of sngar, one and a half of
butter, eiciht eggs, ore quart of milk, roll the sugar with the flower,
vdd yeast sutlicient to make it rifie, and then add the raisins and spice
Ginger Cake. — Two and a h'llf pounds flour, 1 of butter, 1 of sugar, foui
egffs, one pint of molasses, tea-spoonful and a half of pearlash, one
half pint of milk, two ounces of ginger, two pounds of currants, half h
pound of raisins, and a few cloves.
Buns. — Take one pound of flour, two ounces of butter, three of sugar,
yeast to raise it, a little cinnamon or nutmeg, and milk enough to mould
into biscuits. When light, bake to a line, delicate brown.
Pounded Gnl'e. — Mix a pound of sngar with three quarters of a pound
of bntter. Wlicn worked wliite, stir in tlie .yolk of eight eggs, beaten
to a iruth, then the whites. Add a pound of sil'tcd Hour, nnd mace or
nutmeg to the taste. 11" you wish to have your cako i)articnl;irly nice,
stir in., jast before you put it into the pans, a quarter of a pound of cit-
ron, or almonds blanched, and powdered fine in rose-water.
Ginger Snaps. — Take two tea-cups of molasses, one of butter, and
one of sugar. Boil tlie butter and sugar to:?ether. Add a table-spoon-
ful of black pepper, two of ginger, a tea-spoonful of saleratus, and flour
to roll out. Roll them thin ; cut in shapes, and bake quick. These are
very nice; and the longer they are kept the better they will be.
i *
HOME COOK BOOK.
119
Sponge Ginger Bread. — Two pounds of flour, one of sugar, one of
butter, six eggs, one pint of molasses, one pint of milk, two table-spoon-
fuls of ginger, one of cinnamon, one of cloves, two table-spoonfuls of
pearlash.
Sponge Cake. — Ten ounces of flour, ten eggs, one pcrand of sugar.
Jumbles. — Stir together, till of a light color, a pound of sugar and
' ^If the weight of butter — then add eight eggs, beaten to a froth, es-
ce of lemon, or rose-water, to the taste, and flour to ma'>e them
[ficiently stiff to roll out. Roll them out in powdered sugar, about
.alf an inch thick, cut it into strips about half an inch wide, and fonr
mches long, join the ends together, so as to form rings, lay them on flat
tins that have been buttered, and bake them in a quick oven.
Cheap DoughrNnts. — Take two quarts of sifted flour, one cup of su-
gar, two tea-spoonfuls of cream of tartar, one of soda, one of salt, two
cups of sweet milk, and flavor with cinnamon or nutmeg.
Plain Plum Cake. — Beat six ounces of butter to a cream, to whish
;»dd six well-beaten eggs j work in one pound of flour, and half a pound
of sifted loaf sugar, half a pound of currants, and two ounces of candied
peels ; mix well together, put it into a buttered tia, and bake it in a
quick oven.
Seed Cake. — Mix quarter of peck of flour with half pound of sugar,
quarter of an ounce of allspice, and a little ginger ; melt three-quarters
of a pound of butter with half pint of milk ; when just warm, put to
it quarter of a pint of yeast, and work up to a good dough. Let it
stand before the fire a few minutes before it goes to the oven ; add
seeds or currants ; bake one hour and a half.
Sugar Cake. — One pound and a half of sugar, one pound of butter,
tw. cups of milk, two tea-spoonfuls of pearlash, three pounds of flour.
Another.— One cup of butter, half a cup oi'milk, one tea-spoonful ol
pearlash, seven eggs, six cups of flour, two cups sugar.
Composition Cake. — One cup of milk, one of butter, three of sugar,
four of flour, and five eggs.
Washington Cake. — Beat six eggs very light, add one pound of but-
ter, one of sugar, and one pint of rich milk a little sour, a glass of wine.
B ground nutmeg, a spoonful of saleratus, bake in tins or small pans in
a briek oven.
Fruit Ginger Bread. — Four cups of flour, 1 of butter, 1 of sugar, 1 of rao-
^Li^es, one of milk, four eggs, three tea-6|)oonfuls of ginger 1 of doveil
120
HOMB COOK BOOK.
and nutmeg, balf ponnd of currants, and raisins, add the flrait l^t, in
an oven not very quick.
Queen Cake. — One pound of flour, one pound of sugar, one of but-
ter, one wine glass of brandjr, one nutmeg, add rose water, if you
pleaoe, eight eggs.
, Vanity Cake, — ^Three eggs, one cup of sugar, two tea-spoonfuls of
cream of tartar, one tea-spoonful of saleratus, two of cream, one atid
a half cups of flour.
Drop Cake. — ^Miz half a pint of thick cream, ha'.f a pint of milk,
three eggs, flour enough to render stilf enough to drop on bnttered
tins several inches apart — ^baki in a quick oyen.
i: \
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UOMB (X)OK BOOK.
121
COFFEE, TEA, CHOCOLATE, AND COCOA.
■:.U-->^
Coffee and tea have now bctiomo such universal beverage a for lbs
morning or after dinner meal, that beyond a few general directions lit
tie remains for prefaratory matter.
Coffee should be purchased in the berry, and fresh roasted, it should
always, when possible, be ground just previous to being made. After
it is ground it should not be exposed to the air, as the aroma speedily
flies off. If more is ground than required for the meal, keep it in a
glass closely-stopped bottle. Coffee, like tea, should be an infusion
not a decoction.
The best coffee is the Mocha, the next is the Java, and closely ap
proximating is the Jamaica and Berbice,.
Of tea little need be said ; almost every one knows the rules for mak
log it.
Boiling water should alone be used.
Metal tea pots in preference to earthenware.
Silver in better than either.
A spoonful of tea for each person. Heat the tea-pot first with some
boiling water, then pour that into the tea-cups to warm them ; put in
your tea, and pour enough water on to the tea to cover it ; let it stand
three or four minutes, then nearly fill the tea-pot with water, let it
•tand a few minutes, and pour out, leaving some portion of tea in the
pot when you replenish, that all the strength may not be poured away
m the first cup.
Chocolate can only be obtained pure of a first-rate house ; that com-
monly sold is most infamously adulterated ; the best Spanish or Italian
chocolate should be purchased ; the Florence has a high reputation.
Cocoa is the foundation of chocolate, it may be pounded, and either
boiled as milk, or boiling watet may be poured upon it. It is very di-
gestible, and of a fattening nature.
Coffee^ to "Roast. — Coffee should never be roasted but when you are
going to use it, and then it should be watched with the greatest care,
and made of a gold color ; mind and do not bum it, for a few grains
burnt would communicate a bitter taste to the whole ; it is the best
way to roast it in a roaster over a charcoal fire, which turns with the
hand, as by that means it will not be forgotten, which is very often
the case when on a spit before the fire.
Coffee — to Make with Hot Water, — Instead of pouring cold water
opon the coffee, boilii^ must be used, taking care the froth does not
run over, which is to be prevented by pouring the water on the coffee
jy degrees. '
Coffee — to Make with Cold Water.— Vnon two ounces of coffee pour
oeven cups of cold water, then boil it until the coffee falls to the bot>
122
HOME COOK BOOK.
torn, when the froth has disappeared, and it is clear at the top U ,
boiling water, it must be taken off the fire and be allowed to stan .
but as it often requires clearing a little cold water should be poured ia
it the instant it is taken off the fire from boiling. A quicker way of
clearing it is by putting in a small piece of isinglass ; when it has stood
a sufiicient time to settle, pour it off into another coffee-pot and it is
fit to use, ■,, ..iv, ,.. ...... -.-,..■. ..--,.-,, ,■ . ■ ■■■ . ■
Coffee Milk, — Boil a dessert-spoonful of coffee in nearly a pint of mi lie
a quarter of an hour, then put in a little isinglass and clear it, and let
it boil a few minutes, and set it on the fire to grow fine.
C%oco/a/e.— According as you intend to make this, either with millc
or water, put a cup of one or the other of these Uquids into a chocolate
pot, with one ounce of ca!;e criocolatej some persons dissolve the
chocolate before they put it into milk ; as soon as the milk or water
begins to boil mill it ; when the chocolate is dissolved and begins to
bubble take it off the fire, letting it stand near it for a quarter of an
dour, then mill it p^jain to make it frothy ; afterwards serve it out in
cups.
The chocolate should not be milled unless it it prepared with cream ;
<:h('Colate in cake sliould always be made use of in ices and dragees.
Cocoa. — To two ounces of good cocoa, allow one quart of water ; put
^ in a covered saucepan ; and when it comes to a boil remove it to a
place where it will just simmer for the space of an hour. Strain off; and
returning i* to the saucepan, let it boil up, with the right proportion of
milk. Cocoa-shells may be prepared in the same way only that they
should be soaked several hours before being put to the fire, and boiled
two hours. Most people do not strain either cocoa, or shells.
Tea. — Tastes differ regarding the flavor of various sorts of tea: some
preferring all black ; others, all green ; and many, a mixture of both in
different quantities ; though most persons — when not fearful of their
nerves— agree that fine Hyson is the best. A good mixture, in point
of flavor, we know to be two fifths black-two fifths green, and one-fifth
gunpowder: all being, of course, superior quality.
Substitute for Crfam in Coffee or Tea. — The white of an egg beaten
to a froth, mixed with a lump of butter big as a hazel-nut. P^ir on
the coffee gradually, so it will not curdle } and you can hardly aistin*
guish the preparation from fresh cream.
THE END.
; = / t- ."^ ■
INDEX.
' PAGB
A-La-Modb Beef 56
Applk DrMPUMGS, to make 98
Apple Jellt 104
Applb PiB 94
Apple Pudding 96
Apple Saitce 80
Apples, choice of 24
Apricot Pie 95
Apeicot Pudding 97
Apricots, to preserve 105
Asparagus, boiled 84
Bacon, how to choose 22
Bacon and Beans, boiled 63
Baking Bread, Directions for (see
£read) 108-115
Balls, Egg 41
Balls, Force-Meat 41
Balls, Potato 82
Bass, baked 48, 49
Bath Buns 113
Batter, for Fish, &c 24
Batter Pudding 97
Beans, boiled 85
Beans, French or Scarlet, to cook ... 85
Beans and Bacon, boiled 68
Beep, a Pickle for 70, 71
Beep Broth 40
Beef, choice of 22
Berf, Directions for Carving Joints of,
(see Carving) 27, 28
Bekf, Directions for Cooking 55-53
Beef A-La-Mode 53
Bouilli, to make 57
— — stewed 57
to hash 57
Beef-steak Pie 58
Dripping, how to prepare for future
use 56
Heart, roasted 56
Kidneys, stewed 66
PAOB
Beef, Directions for Cooking (continued).
Minced Beef 6T
Hump, roasted 55
Steaks,fried bl
broiled 67
Tongues, to dress 53
Tripe, how to cook 63
soused 63
Beef Soup 89
Beets, to pickle 89-91
Beets, to prepare 84
Blackberry Pie 105
Black-Fish, baked 49
Black-Fish, foiled 49
Blano Mange, Mould for 19
Blanc Mange, to make 102
Blanc Mange, kiCE 102
Brandt Peaches 107
Brandt Plums 107
Bread, i&c. (see Cakes) 108-1 15
Bakings, Large, Directions for. 109, 110
Bread, Diet 113
Directions for Making 103
Family, how to make 109
Larje Bakings of. Directions
for 109,110
Milk 112
Potato, very light 112
Cake, a light, to bake in cnps 118
Cakes, soft, in little pans. 114
Cum Bread, to make 112
Diet Bread 113
Griddle-Cakes, In-lian 115
Johnny-Cakc, Indian 112
Muffins 115
Pancakes, to make 112
Busk, Corn-Meal 112
to make 112
Short-Bread 113
Bread Pudding, elegant 96
Bread Pudding, plain 96
124
INDEX.
PAOB
Bbbad SAroK 79
BhEAD AMD BCTTBR PCDDINO 97
Bridbs'Gakb, to make 117
Broth, Bref 40
BsoTii, cheap 89
Broth, made in an hoar 89
Broth, Mutton 89
Bboth, Vbal 89
Brown Gravy 77
Brown Soup 88
Buckwheat Cakes 114
BUN8 118
Buns, Bath 118
BuTTBft, how to test 28
Buttbb, to clarify 89
BuTTBB, to preserve for Winter 89
BuTTBB, Melted 78, 79
Cabbaoks, boiled 83
Cabba'^bb, stewed 88
Cabbaqes, Bed, pickled 83, 90
Cakbs, &c., Directions for Making (see
£read) 116-120
BatbBuns lis
Brides' Cake 117
Buckwheat Cakes 114
Buns 118
Cake, Plain 118
Cocoa-Nut Cake 117
Composition Cake 118, 119
Cookies 118
Cream Cake 117
Crullers 116
Cup Cake 118
Dongh-Nuts 116, 119
Drop Cake 120
Frosting for Cake 116
Fruit Cake 117
Fritters 113
Ginger Bread 119, 120
Ginger Bread, Soft 114
Bread, Sponge 119
Cake 118
-Cake, soft 117
Snaps 118
Jumbles 114, 119
Loaf Cakes 114, 118
Macaroons US
Pint Cake 114, 1 18
Plum Cake 116
Cake, plain . 119
Pound Cake 113
PAQI
Cakbs, Directions for Making (continued).
Pounded Cake 113
Queen Cake 117,120
Bice Cakes 114
Seed Cake » 119
Snaps, Ginger 113
Sponge Cakes 118, 117, 119
GingerBrcad 119
Sugar Cake 119
Tea Cakes 108,118,114,118
Vanity Cake 120
Wafers 114
Waffles 114,115
Washington Cake 119
Wedding Cake 116
Wonders 118
Cakbs, Codfish 45
Cakes, Liobt 113
Calf's Hbab, boiled 69, 60
Calf's Head, boiled, to carve 82
Calf's Head Soup (plain) 40
Calf's Heabt, roasted 61
Calf's Livbb, roasted , 61
Calves' Brains, to c jok 63
Calves' Feet, to coot 60
Calves' Foot Jelly, to make 102
Calves' Tongues, to cook 61
Candied Fruits 108
Carp, fried 62
Gabbots, boiled 84
Oabvino, Directions for 26-82
Beef, Aitch-bone of 27
Brisket of 28
Buttock of 28
Edgeof 27
Eibsof 28
Bound of 28
Sirloinof 28
Calf s Head (half a), boiled 82
Cod's Head and Shoulders 26
Ducks 86
Eels 27
Fish 28
Fowls 84, 85
Game 33-37
Geese 83
Ham 82
Lamb, Fore Quarter of 29
Leg of 80
Lolnof 80
Shoulderof 80
Mackerel 26
IXDBZ.
126
TAQU
OARTura, Dlreetlons for (oontinued).
Mutton, Chine of 29
daanchof 89
Legof 29
Loin of 29
Soddleof 29
Shoulder of 29
Partridges 86
Pig,Roa8ted 81
' Pigeons 86
Plovers 8T
Pork, Handof 81
Legof 81
Loinof 81
SpareRibof 81
Poultry 83-87
Eabblts 87
Salmon 27
> Snipe 87
Tongue 82
Turkeys 84
Teal, Breast of 80
Fillet of 80
Knuckleof 80
Yjnlsuu, Haunch of 80
Woodcocks 87
Oartino, Obser-'atlons on 88
Gakvinq-Knife, for Game 83
Catspp (see Ketchup) 90-92
Cacliflowkb Soup 42
Gauliflow-ebs, boiled 24
Cacliflowbrb, to dross 88
Gelebt, how to curl 24
Gelebt Sauce 80
GnARLOTTB RussB, a 108
Cheese 89
Cheese Fritters 89
toasted 89
Scotch Enbbit 89
Welch Rabbit 89
Chebbt Jam 105
CniOKEN Cureie , 75
Chicken Fricassee 74-76
Chiokex Pir 75
Chicken Soup 43
Chickens, roasted 74
Chooslatx, to make 121, 122
Choice of Articles of Diet, on the. 22, 23
Chops, Lamb, fHed C5
Chops, Mutton, to cook 64
Chowdijb, Fish, to make 52
Clah FcrrrsBS 54
OlamPo 69
Clam Soup 42,48
Clams, boiled 54
Clams, roasted 04
Clams, H ard-^hell, fried M
Clams, SovT-SuKLL, boiled 54
CoooA 121
How to make 129
CoooA-NuT Cake IIT
GoooA-NuT Pie 90
God, fresh, boiled 44
Cod, salt, boiled 44
Cod, Sauce 80
God's Head and Suouldebs, to carve. . 26
How to cook 44
Cod- Fisn, baked 40
CoD-FiSH, fried 45
CoD-Fieii, stewed 40
Coo-FiSH Cakes 40
Coffee 121
Directions for Making 121
CoflfeeMllk 122
Substitute for Cream in 122
To make with cold water 121, 122
To make with hot water 121
To roast 121
CoLDSLAw, to prepare 86
GooKERT, Remarks on. 5-7
Cookies 113
CooKiNO Meats, Directions for (see
Beef^ Lamb, Mutton^ Pork, Veal,
Venison) 50
Cooks, Hints to 28-20
Corn Bread, to make 112
CoRNMKAL Rusk 112
Grab, Minced 58
Crab Pie, to make 53
Crabs, boiled 52
Granbebbt Sauce..'. 80, 81
Cream, substitute for 122
Cream Cake 117
Creams, Ices, &c 101-103
Blanc Mango 102
Cilves' Foot Jelly 103
Churlotte Russe, a 103
Currant Cream 101
Ice Cream, Pine Apple 101
Strawberry 101
Ice Creams , 101
Lemon Cream 101, 102
Marmalade 108
Orange Cream .,.,. >....v.... 103
126
iin>BX.
PAOl
OiaAMs, Iocs, tto. (fionUnu4d).
Knapbcrry Creatu 101
Bioe Blnno Mango 102
Jelly.... 103
Strawberry Croam 101
Crullbbs, to make llfi
Ckust, Dbippino, to inaku 98
Okust fob Mbat Pies 08, 94
CuoirHDXRS, to dress. 87
OuoriiBBBS, to pickle 89, 00
OvLLiB Gbavt, to make 77
OitpCakk <. 118
Cubing Mbats, Directions for 70-72
Beef, a Picklo for 70, 71
Hams, a Picklo for. 70, 71
Method of curing 71
■ Another that gives a high
flavor 71
— — — Another, giving a still higher
flavor 71,72
Hog*s Lard, to preserve 72
Mutton Ham, to cure ; 72
Pickle for Hams, Tongues, Sec, how
to make 70, 71
OVBBANT CbEAM 101
OUBBANT PiB 94
C(7Bbant Puddino 97
CirBBAMT Jelly, Black 104
OtTBBANT JkLLY, Itud. 104
Cdstabd Pib 96
CusTABD Pudding 06
GCSTABDS 100
Baked 100
Boiled 100
Lemon 100
Rice 100
GuTLBTS, Yxal, to cook 60,61
DiBT Bbead ' 118
DiBT^ Choice of Articlear of (see Mar-
keting) 22, 23
Douou-NUTS 116
Dbippino, to prepare for future use .... 66
Dbipping Crust, to make 98
Drop Cake.... 120
DuoKB, roasted 74
Ducks (Sea), potted 74
Ducks, stewed, with Green Peas 74
Ducks, to Carve 86
Duhplikos, Apple 98
DuHPUNOS, Damson 98
DUHFUNOB ElOB i 98
rAOi
dumpumqs, bvbt 9&
ExlSauob 80
Eel Soup 48
£XL8. boiled 61
Ebls, broiled 61
Ebls, A-ied 61
Ebls, to Carve 27
Eoo Balls 41
Eoo Sauob 79
Eoo-Plant, to cook 8S
EooB, boiled 87
Eaas, buttered 88
Eoos, poached 87, 88
Eotis, to ascertain when fVesh 28, 87
Family Soup 40
Fish, Batter for 24
Fisii, Directions for Buying 28
Fish, Directions for Carving 26, 17
FiBn, Directions for Cooking 44-46
Bass, baked 48
Black-Fish, baked.... 49
Boiled 49
Corp, fHed 62
Chowder 63
Clom Fritters 64
Pie 66
Clams, boiled 64
roasted 64
Ilard-Shell, fried 64
Soft-Shell, boiled 64
Cod, fresh, boiled 44
salt, boiled 44
Cod^s Head and Shoulders 44
Cod-Fish, baked 4»
fried 45
stewed 45
Cakes 45
Crab, Minced 68
Pio, to wake 68
Crabs, boiled 52
Eels, boiled 61
broiled 61
fried 61
Flounders, fried 62
Haddock, baked .•. 60
broiled 66
dried 60
Halibut boiled 60
stewed 60
Lobster Salad 62,68
umrnx.
127
TXOM
• - • • • t Vq
80
48
61
61
61
27
41
79
86
87
88
• • • • oTf oQ
.... 28,87
40
24
28
.... 26,17
• • • • ^TM^^Xt
48
49
49
62
62
.. 64
.. 66
.. 64
.. 64
.. 64
.. 64
.. 44
.. 44
.. 44
.. 49
.. 45
.. 45
.. 45
.. 63
.. 63
.. 62
.. 51
.. 61
., 61
.. 62
.». 50
.. 60
.. 60
.. 60
.. 60
.. 62,58
PAOa
Fish, Directions fcr Cooklnf (eoiMnued).
Lobsters, boiled, to be e«ten cold . . 62
Mackerel, baked 47
boiled 47
broiled 47
with Brown Butter 47
Minnows 62
Oyster Patties 58,64
Pie 54
Oysters, broiled 53
Wed 58
pickled 64
stewed 68
Perch, boiled 61
fWed 62
Pike, baked ... 51
Bock-Fisb, baked 48
another way 49
boiled 49
soused '. 49
stewed 49
Salmon, baked 46
boiled 45
broiled 46
dried 46
pickled 46
potted 46, 47
roasted 46
Bea-Bass, baked 48
another woy 49
boiled 49
Shad, baked 48,49
broiled 48
fried 48
pickled 48
to keep fresh without corn-
ing 49
Bhell-Flsh 62-65
Small Fish 52
Smelts 52
Sturgeon, fresh, to dress 50
roasted 60
Sun-Fish 62
Trout, baked 51
boiled 51
fried •.... 52
to dress .-, 51
Whitings, boiled 50
FiSQ Gravt, to make 73
Flounders, fried 52
Fobob-Meat Balls 41
rowLjboUed 84,85,75
PAoa
Fowl, broiled 75
Fowl, cold, to dress 70
Fowl, Gravy for, without Meat 78
Fowl, roasted « 86
Fowi^ sauce for 79
Fowls, to carve 84, 30
Frrnch Beans, to cook 80
Fritters 99
Fritters, Apple 99
Fritters, Batter for 24
Fritters, Clam 64
Fritters, Directions for Making 9}
Fritters, Fritit 118
Fritters, Omklettb 8S
Fritters, Oyster 99
Fpittbrs, Potato 99
Frostino for Cakes 116
Fbuit, to preserve 108-103
Apricots, to preserve 100
Fruit, to preserve without Sugar.107, 108
Fruits, Candied 108
Oreon-Oages, to preserve 106
Nectarines, to preserve 100
Peaches, Brandy 107
to preserve 100
Pine Apples, to preserve 106
Plums, Brandy 107
to preserve 100
Pumpkins, to preserve 107
Preserving, General Directions for. 108
Quinces, to preserve 106
Baepberries, to preserve whole .... 106
Strawberries, to preserve whole . . . 106
Sugar, to preserve fruit without . . . 107
Tomatoes, to preserve 108
Feuit Cakes (see Cakes) 117
Fbcit Fritters 118
Fruit, Gin»er-Brbai> 110, 120
Fruit Pies, Puflf Paste for 98
Game, Directions for Cooking and Carv-
ing (see Pmiltry) 83-87
Ducks 86
Partridge 86
Plover 87
Babbit 87
Snipe 87
Wiid-fowls 38,86
Woodcocks ^7
Game, Spoiled, to restore *4
Ginoeb, Bread, Fruit 119, 120
Qinoeh-Bbbad, Sqit 114
128
INDEX.
r
t
t
VAoa
OivoBB'BuAD, Bpoiroa 119
OiNon-CAKB 117,118
GiNOBR Snaph 118
GoosK, ruMted 78
Goose, 8t«we<l 78
GoosK, to carvo a 88
GoosKBBBKT Fool 106
GOOSBBBBBT PiB 94
Gravibs, how to make 77, 78
Brown Gravy 77
ClearGravy 77
CuIHa Gravy 77
Fiah Gravy, strong 78
Fowls, Gravy for, without Meat ... 78
Gravy that will keep a Week 77
Veal Gravy 78
QbavtSoup 88, 89
Orbbm Gaoes, to preserve 106
Green-Goosb Pie 78
Grebn Peas, to cook 85
Gbbbx Veoetables, to boil 81
Griddlb Cakes, Indian IIS
Hadpocr, baked CO
Haodook, brMlIod 60
Haddock, dried 60
Haubut, boiled 60
Halibut, stewed 60
Ham, broiled 68
Ham, how to carve 82
Hah, how to choose 22
Ham, to boll a 68
Hams, Methods of Curing 71, 72
Hams, Mutton, to dress 68
Head Cheese, to make
Heart, Beef, to cook
Hb\rt, Calf's, to cook
Herbs, Bweet, Directions about . .
IIoo's Lard, to preserve
70
66
61
28
72
loE Creams, (see Creams) 101, 102
loiNo FOR Tarts 96
Indian Dumpunob, plain 93
Indian Johnnt Cake 112
Indian ProDiNa, baked 98
Irish Stew, to make 64
Isinglass, to clarify 103
Jam, Cherry 105
Jam, Gooseberry 105
Jam, Babpberry 105
JaM|Bhubabb...., ^.....•. 104
JiLLin, Ao. (ie« FrviUt) 108, 109
Apple Jelly 104
Blackberry Pie 106
Calves' Foot Jelly 108
Cherry Jam 105
Currant Jelly, Black 104
Red 104
Gooseberry Fool 106
Jam 106
Isinglass, toolarlfjr 108
Quince Jelly ).04
Baspberry Jam 106
Jelly 104
Bhubarb Jam 104
Rice Jelly 102
Sweetmeats, to clarify Sn^ar for . .. 106
JbLLT of Pio'B FbET and £ tB8 70
Johnny Cakb Indian 112
Joints of Meat, Directions for Garv*
Ing 27-82
Jumbles 114,119
Ketouup 90-98
Mushroom 91
Tomato 91
Walnut 91, 92
Kidneys, Bebtbs', stewed 56
Kidneys, Shbep'b, broiled 64
Kitchen Utensils 7-81
Lamb, choice of 28
Lamb, Directions for Carving (see
Carving) 29, 80
Lamb, Directions for Cooking. 65
Dish, a very nice. 65
Leg, boiled 65
Boasting, Method oC 65
Chops, fried 65
Shoulder of Lamb (savory), roasted 65
Lard, IIoo's, to preserve 72
Lemon Cream 101, 102
Lemon Pudding 96
Loaf Cake, to make 114,118
Lobster Salad 52, 58
LoBBTRK Sauce 79
Lobsters, boiled ; . . . 62
Lobsters, to tell when fresh 28
Macaroons 118
Mackerel, baked 47
Mackerel, boiled 47
Maokxul, broiled. «...« **».%. *^
IITDBX.
iat>
PASS
If AOBMaL, to flwre M
Maokiul, with Brown Buttei 47
IfASKmifO, D' motions about 98, 88
BMon, choice of 89
Beet, choice oi 89
Batter, how to test 98
Bggt, how to tell when fresh 98
Fish, Dlreotiont for Baying 98
Hftin, choice ot. 99
Lamb, choice of .... 99
Lobsters, how to tell when A-ush. . . 93
Pork, choice of 99
Poultry, selection of. 98
Veal, choice of 89
Yenison, choice of 99
Masmaladi, to make liM
Mbat-Piks, Crust for 98, 94
MiATS, Method' of Cooking (see Be^,
Lamb, Mutton, Port, Veal, Veni-
ton) 65
Mbltbd BirrniR 78, 70
Milk Bread 119
MiMOB PlKS 04
MiNOBD BBBr 57
MiNOBD Cbab 58
MiNOBD Vbau 60
Minnows, to cook 69
Mint Bauob 76
MooK Tubtlb Soup 40, 41
Muffins, to make 115
MuaiiROOM Kbtciiup 91
MusHROOHS, pickled 91
Mushrooms, to dress 85
Mutton Broth 89
Mutton, Directions for Carving (see
Carving) 90
Mutton, Directions for Cooking 09-64
Breast, stewed... 68
Chops, broiled 64
fHed 64
Irish Stew 64
Kidneys, broiled 64
Leg, boiled 68
roasted. 69
Loin, stewed 68
Mutton, hashed 68
Hams, to dress. 68
Neck of Mutton 69, 68
Saddle of Mutton 69
Bheep*8 Head, boiled 68, 64
Shoulder, roasted. 69
Sonp 18
PAOB
NASTUBTims, plcklML 91
Nbotarimeh, to presenre 106
Olivbs, Vbal n
Ohblbttbs. 88
Omelette Fritters. 88
Onion Omelette 88
Onion Saucr 78
Onions, pickled 00
Onions, to cook 84
Oranor Crbam 108
Otstbr Pattirs. 58,54
Otstrr Pir 64
Otbtrr Sauoh 79
Otstbr Soup 48
Otstrrs, bruited 58
Otstrrs, ft-ivid 68
Otstrrs, pickled 64
Otstbrs, stewed 68
Panoazbs, tu make 00, 118
Now England 09
Rice 09
Partrioobs, roasted 86^ 76
Pabtridobs, to curve 86
Pasty, Vrnison 66, 67
Pattirs, Otstrr 58, 64
Pbaou Pib. 06
Pbaoh Sauob 80
Pbaohbs, Brandt. 107
PBAonBB, to preserve 106
Pbab, Green, Duck stewed with 74
Pbab, Oreen, to cook 85
Pbas Soup 43
Pbppbbs, pickled 00
Pbroh, boiled 51
Pbbob, IHed. 53
PiOKLB, for Curing Meats 70-73
PlOKLBS 80-01
Beets 01
Cabbage, Bed 00
Cucumbers 80, 00
Mushrooms 01
Nasturtiums 01
Onions 00
Peppers. 00
Tomatoes 00
Walnuts 00
PlOKLBD POBX 69
PiOKLiNO, Bales for 88
Puts AND Puddings, how to make 08-88
Apple Dampllnfi 01
r
130
INDEX.
PAoa
Pnt% Aico PxrrDtxos (continusd).
Apple Dumplings, baked 98
Pie 94
Pudding. 96
Apricot Pie 95
' Pudding 97
Satter Pudding. 9T
lieefstealc Pie 58
Blackberry Pie 105
Bread Pudding, elegant 96
plain 96
Bread and Butter Pudding. 97
Clam Pie 65
Cocoo-Nut Pie. 95
€rabPie 68
Crust, Raised, for Meat Pies 98, 94
Currant Pie 94
' Pudding 97
Custard Pie 9?
Pudding, boik-i or baked. 96
Damson Dumplings 98
Dripping Crust, to make 98
Fruit Pies, Puff-Paste for 98
General Rules for Making Pud-
dings , . .92, 98
Gooseberry Pie 94
Green-Goose Pie 78
Indian Dumplings, plain 98
Pudding, baked 98
Lemon Pudding. 96
Meat Pies, Raised Crust for , . . 93
Mince Pies 94
Open Tarts 94
another way. 95
Oyster Pie 54
Peach Pie 95
Plum Pie 94, 95
Pudding. 96, 97
Potato Pudding 98
Puff-Poste for Fruit Pies or Tarts. . 93
Pumpkin Pie 94,95
EhubarbPie 94
Rice Dumplings 98
Pudding, plain 97
Buet Dumplings. 98
Pudding 96
Tarts, Icing for. 96
PuffPastefor 98
Veal Pie 62
Pio, Roasted, how to carve 81
Pig's Hbad, to cook (see Pork) 69
PiosokPik 86
PAOI
PioEOir Soup 41
Pigeons, boiled 86
Pigeons, in Jolly 76
Pigeons, stewed 86
Pigeons, roasted 86, 76
Pigeons, to carve 86
PiKB, baked 51
Pine- Apple, Ice Crkam 101
"Pint Cake, to make 114, 118
Plover, to cook and carve 87
Plum Cake 116, 119
Plum Pie 94, 96
Plum Pudding .. 96,97
Plum Pudding, Sf,uce for 80
Plumb, Buandv 107
Plums, to Preserve 106
PosK, Choice of 22
ToiiK, Directions for Carving (see Carv-
ing) 81
PoBK, Directions for Cooking 67-70
Bacon and Beans, boiled. . . 68
Cheshire Pork Pie 69
Chops, fried 69
Fresh Pork, boiled 67, 68
Ham, broiled 68
to boil a. 68
Head Cheese 70
Jelly of Pig's Feet and Ears 70
Pickled Pork, boiled 68
Pig's Feet, soused 70
Head, baked 69
boiled 69
Pork Pie 69
Roasting, Method of 67
Roast Pig 68, 69
Sausages, fried 69
to make 70
PoEK, to Pickle 69
Potato Balls 82
Potato Bread 112
Potato Pudding 98
Potatoes - 81-88
Boiled 81,82
Fried. 82
Fried whole 82
Mashed 83
Mashed with Onions 82
Roasted 83
Potatoes, Sweet, Baked 88
Boiled 88
Roasted 88
Potted Veal W
INDBZ.
131
PAOB
PouLTBT, Choice of 28
PoDLTBY, Directions for Carving (see
0ame) 88-87
Ducks 86
Fowls 84,85
Geese 88
Pigeons 86
Turkeys 84
PouLTBT, Directions for Cooking (see
Game) 72-77
Chicken Currie 75
Fricassee 74, 75
Fricassee, with Green Corn 76
Pie 76
Chickens, roasted 74
Ducks, roasted 74
(Sea), potted 74
stewed, with Green Peas. . . 74
Fowl, boiled 84,85,76
boiled, with Oysters. 76
broiled 76
cold, to dress 76
roasted 85
Goose, roasted 78
stewed. 78
Green-Goose Pie 78
Partridges, roasted 76
Pigeon Pie 86
Pigeons, boiled 86
iu Jelly. 76
roasted 86, 76
stewed 86
Bnipes, roasted 76
Turke; ', boiled 84, 72, 78
PatUes 78
pulled 78
roasted 84, 72
Woodcocks, roasted 76
Pottnd-Cakk 118
Pounded Cakb 118
Pbssbbvino Fbuft, Gener&l Directions
for (see Fruil) '. 108
Puddings, Directions for Making (see
PM) 92-98
Apple 96
Apricot 97
Batter 97
Bread 96
Bread nd Butter. 97
Currant 97
Custard 96
Indian 96
Puddings {continued).
LeraoL 96
Plum 96,97
Potato 98
Pumpkin 94, 95
Ehubarb 94
Rice 97
Buet 96
Pdff-Pastb fob Fruit-Pibs and
Tabts 98
Pumpkin Pib 94, 96
PuupKiNS, to preserve 107
Qubbn Cakb. 117,120
Quince Jelly 104
Quinces, to preserve. 106
Babbit, to roost a. 87, 76^ 77
Babbits, to carve 87
Babbits, to prepare for Cooking 87
Rabbits, to stew 77
Raspbbbbt Cbbam 101
Raspbekby Jam 106
Rabpbbbby Jblly 104
Raspdbbbibs, to preserve whole 106
Rhubabb Jam ... 104
Rbubabb Pib 94
RiOB Blano Manob. 102
RicB Cakes 114
RiOB Dumplings 98
RiOB Jelly 102
RiOB Pudding, plain 97
Roasting Mbat, remarks on 66
BooK-FiBU, baked 48, 49
RooK-Fisu, boiled 49
Rook-Fish, soused. 48
RooK-Fisii, stewed 49
Rusk, to niake 112
Salad, to prepare 86
Salad, Lobbteb 62, 68
Salmon, baked 46
Salmon, boiled 45
Salmok, orolled *6
Salmon, dried 46
Salmon, pickled 46
Salmon, potted 46,47
Salmon, roasted 46
Sauces, Directions respecting. 78-81
Apple Sauce 80
Bread Sance 79
Celery Sauce 80
nMM
»— «>■
m'tm
immiSSSImSlbmmim
182
UfDXX.
TAQU
PAM
iAuoM (oon^mMd).
Cod Sauoe 80
Granberr/ Smoe 80, 81
EelSaaoe 80
;;: Sgg Sauoe 79
Fowls of any sort, Sauoe for T9
Lobster Sauce (two kinds) 79
,; Melted Butter 78,79
Mint Sauce 79
> Onion Sauce 79
; Oyster Sauce. 79
Peach Bance 80
Plum Pudding, Superior Sauoe for.. 80
Sauces, Remarks on 78
Tomato Sauce. 80
Freneh Method 80
BArsAOBS, to cook 89
Bavbaobs, to make 70
BooTOH Babbit, to make. 69
Bba-Bass, baked .48, 49
Bca-Babs, boiled 49
Bbbo-Gakb. 119
Shad, baked 48, 49
Bhad, broiled 48
Shad, IHed .' 48
Shad, pickled 48
Shad, to keep fresh without Corning.. . 49
SuBBP's IIkad, boiled 68, 64
SuBLL-Fisii, to cook 6^-05
Shblts, to cook 62
Snipes, rtiasted 76
Shipkb, to cook and carve 87
BouPB AND Broths, how to make 88-48
BeefBroth 40
'.':-. Soup 89
-^ Broth, cheap 89
,, made in an hour 89
, Brown or Gravy Soup 88, 89
Cairs Head Soup (Plain) 40
Cauliflower Soup 42
. Chicken Soup 48
Clam Soup 42, 48
EelSoup. 48
EgftBalls 41
, Family Soups. 40
; Porce-Meat Balls. 41
Mock Turtle Soup 40, 41
Mutton Broth. „ 89
; Neck of, Broth. 89
MnttonSoup 89
Oyster Soup 48
Peas Soup 42
Soups ahd Bbotbs {cotMnued).
Peas Soap, without Meat or Bones.. 41
with Meat or Bones 42
Pigeon Soup 41
Soup a la Julienne 41,42
Yeal Broth, made in an hour. 89
Vegetable Soup 41, 42
WhiteSoup 40
Spinach, boiled 84
Sponob Caxbs. 118, IIT, 119
Sponob OinobB'Bbbad 119
S<)vashb8, to dress 86
Stbaks, Bbbt, to cook 67
Stbawbukbt Cbbam 101
Stbawbbbbibs, to preserve whole 106
Stubobon, to dress 60
Stubobon, roasted 60
Scocotash, to make. 86
StiBT, how to preserve 24
SUBT DUMPUHOS. Sd
SUBT PCDDINO 96
SuoAB Cakb 119
SCOAB FOB SWBETMBATS, to clarity 106
SuGAB, to preserve Fruit without. . .107, 108
SuN-FiSH, to cook .- 63
SwBET Corn, boiled 86
SwBBT Corn, to dry. 86
SWEBT CoBN, Dried, to cook 86
SwBETMBATB, to Clarity Sugar for. 108
Tarts, Icing for. 96
Tarts, Opbn 94, 96
Tabts, Puff-Paste for 98
Tba 122
Kinds of 122
Substitute fur Cream in 122
Tba Cakes 108, 118, 114, 118
Tomato, Ketchup. 91
Tomato Sauce (French) 80
Tomatoes, baked 84
Tomatoes, pickled 90
Tomatoes, to preserve 108
Tongue, to carve 82
Tongues, a Pickle for 70, 71
Tongues, Calves', to cook 61
Tongues, Beeves', to dress. 24, 68
Tbipe, how to dress and cook. 68
Trout, baked , 61
Trout, boiled 61
Trout, fried 62
Trout, to dress 61
TmuuT, boUad 94,79,71
B.
LNDKX.
ISS
pAoa
.... 43
.... 41
...41,42
.... 89
...41,42
40
84
i'ilT, 119
118
86
6T
101
106
W
80
.... 86
.... 24
«d
96
119
ty 108
t...l0T,108
B2
85
.... 86
86
108
96
94,96
98
122
122
122
18, 114, 118
91
80
84
90
.... 108
.... 82
...TO, 71
... 61
...24,68
68
.... 61
61
62
..... 61
W'.
PA«B
TcBKiT, polled T8
TcBKBT, roasted 84,72
TlTBIUTPATmB 78
TuuKBTS, to canre. 84
TinunPB, boiled 84
Utinsiui, KnoHBH (see Kitchen.) 7-21
Vakitt Cakk 120
Vbal, choice of 22
VSulTs Directions for Carving (see Carv-
ing) 80
Vbal, Directions for Cooking 89-62
Calf s Head, boUed 69, 60
Heart, roasted. 61
Liver, roasted 61
Calves' Brains 62
Feet 60
Tongues 61
Cutlets 61
with fine Herbs 80
Knuckle of Veal 69
LegofVeal 69
MincedVoal 60
Potted Veal 61
Shoulder of Veal 69
i French way of
Dressing 60
Sweet-Breads, roasted 60
Veal Olives 61
Pie 62
to keep 69
to roast 69
Veal Obavt, how to make 78
Vbgetablb Soup 41, 42
Vbobtablks, on Dressing 61-87
Asparagus, boiled 84
Beans, boiled 86
French or Scarlet, to cook. . 86
Beets, to prepare 84
Cabbages, boiled 83
stewed 88
Red, pickled 88
Carrots, boiled 84
Cauliflowers, to dress 83
Coldslaw, to prepare (two ways). . . 86
Cucumbers 87
Egg-Plant, to cook 86
Qreen Peas 86
PAOB
VxaBTABLBS, oo Drssslnf ioorUituud).
Green Vegetables, to boil 81
Mosbrooms, to dress 85
Onions to oook 64
Peas, Green, to dr«M 85
Potato-Balls 81
Potatoes, boiled 81, 82
ft-ied 82
fHed whole 62
mashed 88
mashed with Onions 82
roasted 88
Sweet, baked 88
Sweetjboiled 88
Sweet, roasted 88
Salad, to prepare . . 86
Spinach, boiled 84
Squashes, to dress 86
Succotash, to make 86
Sweet Corn, boiled 86
how to dry 86
Dried, how to cook .... 86
Tomatoes, baked. 64
Turnips, boiled 84
Vbnison, choice of 22
Vbnison, Directions for Cooking. 66, 67
Cold Venison, to stew 67
Gravy for Boast Venison 66
Hash 67
Minced Venison 67
Pasty, to prepare Venison for 66
Boasting, Method of 66
Venison Pasty 66, 67
Vknison, Haunch of, how to carve ... 80
Venison, to Keep 66
Wafebs, to make 114
Waffles, to make 114, 115
Walnut Ketchup 91, 92
Walnuts, pickled 90
Washington Cakes, to make 119
Wedding Cake 116
Welch BABsrr, to make 89
White Soup 40
Whitings, boiled 60
Wild- Fowl, to cook and carve 88, 86
Wonders, how to make 118
Woodcocks, roasted 76
Woodcocks, to cook and carve. 87
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The Canadian National Series
OF
READING BOOKS,
ILLUSTEATED.
■■•'^mI'
Sanctioned by the Council of Public Instructlonri
f6r Ontario. ^'
No labor or expense has been spared to make these Books, in' every'respeci,
in Type, Illustrations, Papt r and Binding, the best Reading Books
that have ever been published in Oanada.
PRICES THE VERY LOWEST.
Ordens solicited.
Tbrtmto, Jan.. 1858.
Adam MZLLSB, Publisher^
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